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食品研究与开发:2018,39(1):176-181
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蜂蜜化学成分及其主要生物学功能研究进展
汪思凡1,曹振辉1,潘洪彬1,叶朋飞2,王芙苡2,李燕宁3,林秋叶2,*
(1.云南农业大学云南省动物营养与饲料重点实验室,云南昆明650201;2.云南农业大学食品科学技术学院,云南昆明650201;3.云南农业大学学报编辑部,云南昆明650201)
Research Progress on Chemical Composition and Major Biological Function of Honey
WANG Si-fan1,CAO Zhen-hui1,PAN Hong-bin1,YE Peng-fei2,WANG Fu-yi2,LI Yan-ning3,LIN Qiu-ye2,*
(1.Key Laboratory of Animal Nutrition and Feed Science of Yunnan Provincial,Yunnan Agricultural University,Kunming 650201,Yunnan,China;2.College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China;3.Journal Editorial Department of Yunnan Agricultural University,Kunming 650201,Yunnan,China)
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投稿时间:2017-04-11    
中文摘要: 蜂蜜是老幼皆宜的天然营养食品,也是医家良药,现代对蜂蜜生物学功能及其作用机理研究日益深入。对蜂蜜的化学成分及其主要生物学功能做一综述,以期将来对蜂蜜进一步研究提供依据。
中文关键词: 蜂蜜  化学成分  生物学功能
Abstract:Honye is natrual functional food for people of all ages.Moreover,honey also has shown pharmacological effects.Receently,bioactivity of bee honey and its modes of action have been extensively studied.In this article,chemical composition and major biological functions of honey bee were reviewed in order to provide scientific evidence for further study.
文章编号:201801035     中图分类号:    文献标志码:
基金项目:国家自然科学基金(31501496);教育部留学回国人员科研启动基金(教外可留[2013]1792号)
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