| 黑木耳低糖果脯的研制 |
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| 引用本文： | 谢雅真,徐丽婷,曾丽萍. 黑木耳低糖果脯的研制[J]. 北京农业, 2011, 0(12): 72 |
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| 作者姓名： | 谢雅真 徐丽婷 曾丽萍 |
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| 作者单位： | 福建农林大学食品科学学院,福建福州,350002 |
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| 摘 要： | 旨在解决多年来对黑木耳的食用方式单一,加工利用能力落后的缺点,以期为实现食用菌资源的高值转化,提高经济效益提供一定的参考价值。
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| 关 键 词： | 黑木耳 低糖 果脯 生产工艺 |
The development of low-sugar preserved black fungus |
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| Xie Yazhen , Xu Liting , Zeng Liping. The development of low-sugar preserved black fungus[J]. Beijing Agriculture, 2011, 0(12): 72 |
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| Authors: | Xie Yazhen Xu Liting Zeng Liping |
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| Affiliation: | Xie Yazhen Xu Liting Zeng Liping |
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| Abstract: | Over the years to address the way single black edible fungus,processing and utilization capacity behind the shortcomings with a view to achieve the conversion of high-value mushroom resources,improving economic efficiency to provide a reference value. |
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| Keywords: | black fungus sugar preserved production process |
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