| 朝鲜族传统发酵食品的营养保健功能 |
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| 引用本文： | 金清. 朝鲜族传统发酵食品的营养保健功能[J]. 延边大学农学学报, 2004, 26(3): 208-212 |
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| 作者姓名： | 金清 |
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| 作者单位： | 延边大学农学院,食品科学系,吉林,龙井,133400 |
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| 摘 要： | 以朝鲜族辣白菜为重点，介绍了几种朝鲜族传统发酵食品的营养保健功能及其来源、主要营养成分和功效成分．
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| 关 键 词： | 朝鲜族传统食品 发酵食品 营养保健功能 泡菜 |
| 文章编号： | 1004-7999(2004)03-0208-05 |
| 修稿时间： | 2004-05-25 |
The nutrition and health function of Korean traditional fermented food |
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| JIN Qing. The nutrition and health function of Korean traditional fermented food[J]. Journal of Agricultural Science Yanbian University, 2004, 26(3): 208-212 |
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| Authors: | JIN Qing |
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| Abstract: | The author introduced the nutrition and health function, source, main nutriture and effect constituent of several Korean traditional fermented food stressed on the pungent cabbage. |
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| Keywords: | Korean traditional food fermented food nutrition and health function pickle |
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