摘要
本文对三种市售酸奶和一种发酵豆奶的主要营养成分作了分析，对酸奶和发酵豆奶的营养价值作出了评价，可以确认，与其他乳类制品相比较，酸奶是高蛋白、低脂肪并富含人体必需营养成分的功能性保健食品。
Nutritional components of three yoghurt and one fermented soymilk are revealed in this study. In comparison with other dairy products they are supposed to be a kind of functional healthy foods with high protein and low fats containing necessary nutritional components required by human body.
出处
《食品工业》
北大核心
1999年第1期21-22,17,共3页
The Food Industry
