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中国精品科技期刊2020
王兆明, 贺稚非, 余力, 李洪军. 动物源卵磷脂功效作用及其分析方法[J]. 食品工业科技, 2014, (19): 362-367. DOI: 10.13386/j.issn1002-0306.2014.19.071
引用本文: 王兆明, 贺稚非, 余力, 李洪军. 动物源卵磷脂功效作用及其分析方法[J]. 食品工业科技, 2014, (19): 362-367. DOI: 10.13386/j.issn1002-0306.2014.19.071
WANG Zhao-ming, HE Zhi-fei, YU Li, LI Hong-jun. Function effects and analysis methods of Lecithin of animal[J]. Science and Technology of Food Industry, 2014, (19): 362-367. DOI: 10.13386/j.issn1002-0306.2014.19.071
Citation: WANG Zhao-ming, HE Zhi-fei, YU Li, LI Hong-jun. Function effects and analysis methods of Lecithin of animal[J]. Science and Technology of Food Industry, 2014, (19): 362-367. DOI: 10.13386/j.issn1002-0306.2014.19.071

动物源卵磷脂功效作用及其分析方法

Function effects and analysis methods of Lecithin of animal

  • 摘要: 卵磷脂具有重要的营养价值和功效作用。我国动物资源丰富,开发动物卵磷脂具有重要的意义,本文对动物磷脂与植物磷脂进行了比较,并对卵磷脂的功效作用、提取和分析方法进行了综述。 

     

    Abstract: Lecithin has significant nutritional value and function effects.Animal resources are rich in China and the development of animal lecithin is of great significance.Animal phospholipids and plant phospholipids were briefly compared in this paper.The function effects, the extraction and the analysis methods of lecithin were also reviewed in this paper.

     

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