| 苹果的营养与功能 |
| |
| 引用本文： | 聂继云. 苹果的营养与功能[J]. 保鲜与加工, 2013, 13(6): 56-59 |
| |
| 作者姓名： | 聂继云 |
| |
| 作者单位： | 中国农业科学院果树研究所，农业部果品质量安全风险评估实验室 兴城，辽宁 兴城 125199 |
| |
| 基金项目： | 公益性行业（农业）科研专项（200903043） |
| |
| 摘 要： | 苹果的果实和种子含有多种营养成分．是苹果加工业的主要原料和人们果篮子中的重要水果。本文综述了苹果果实和种子中主要营养成分的种类、含量及其对人体健康的生理功能，并阐述了苹果鲜食的适宜方法和苹果渣的利用方向与价值。
|
| 关 键 词： | 苹果 营养 功能 |
Nutritional Components of Apple and Their Physiological Functions to Human Health |
| |
| NIE Ji-yun. Nutritional Components of Apple and Their Physiological Functions to Human Health[J]. Storage & Process, 2013, 13(6): 56-59 |
| |
| Authors: | NIE Ji-yun |
| |
| Affiliation: | NIE Ji-yun (Institute of Pomology, Chinese Academy of Agricultural Sciences, Laboratory of Risk Assessment on Fruit Quality and Safety (Xingcheng),Xingcheng 125199, China) |
| |
| Abstract: | Apple is the main material for apple process and the main part of Chinese diet. There are many nutritional components in fruit and seed of apple. This paper reviews the sorts, levels of the main nutrients of apple fruits and seeds, as well as their physiological functions to human health, and expounds the suitable method to eat fresh apple and the direction and value of using apple pomace. |
| |
| Keywords: | apple nutrition function |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
|
点击此处可从《保鲜与加工》下载免费的PDF全文 |
