摘要
本文介绍了常山胡柚果实的营养成分与生理功能,综述了国内外果醋的研究现状,叙述了生产胡柚果醋的必要性与有利因素,讨论了胡柚果醋的研究现状及其发展前景。
In this article, the nutritional components and physiological functions of Changshanhuyou Tangelo fruit were introduced, and the current status of research on fruit vinegar at home and abroad was summarized. The necessity and advantageous factors of producing Changshanhuyou Tangelo vinegar were stated and the research progress and development prospect of the vinegar were also discussed.
出处
《食品与发酵科技》
CAS
2009年第4期19-21,31,共4页
Food and Fermentation Science & Technology
关键词
常山胡柚
果醋
研究现状
发展前景
Changshanhuyou Tangelo
fruit vinegar
, current status of research
development prospect
