| 花生四烯酸研究进展 |
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| 引用本文： | 于长青,李丽娜. 花生四烯酸研究进展[J]. 农产品加工．学刊, 2007, 0(4): 10-12 |
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| 作者姓名： | 于长青 李丽娜 |
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| 作者单位： | 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319 |
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| 基金项目： | 黑龙江省教育厅科学技术研究项目 |
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| 摘 要： | 花生四烯酸是一种人体必需的多不饱和脂肪酸,具有极高的保健价值,目前已经受到了人们的广泛关注。综述了AA的性质、保健功能、制备方法,以及在功能性食品中的应用。
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| 关 键 词： | 花生四烯酸 多不饱和脂肪酸 研究进展 |
| 文章编号： | 1671-9646（2007）04-0010-03 |
| 收稿时间： | 2006-11-26 |
| 修稿时间： | 2006-11-26 |
Research Advancement on Arachidonic Acid |
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| Yu Changqing,Li Lina. Research Advancement on Arachidonic Acid[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(4): 10-12 |
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| Authors: | Yu Changqing Li Lina |
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| Abstract: | Arachidonic acid was a kind of essential polyunsaturated fatty acid for human with great health function. Now, people had recognized widely for their beneficial health effect. In this paper the character of AA, the health-care function of AA, preparative method of AA and its application in health-care food were reviewed. |
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| Keywords: | arachidonic acid polyunsaturated fatty acid advancement |
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