摘要
综述了豆豉、纳豆及天培的生产工艺、发展现状、营养功能等,比较了三者的相同点和不同点,并对其前景进行了分析和展望。
The processing technology, developing condition, nutrition components and function of Douchi, natto and tempeh are summarized in the article. The difference and identical of them are compared, The analysis and the development of their prospect is included.
出处
《中国调味品》
CAS
北大核心
2008年第3期29-33,共5页
China Condiment
关键词
豆豉
纳豆
天培
营养功能
展望
Douchi
natto
tempeh
nutrition function
development
