Science and Technology of Food Industry

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HUANG Yun-li, HUANG Yong-guang, GUO Xu. Bioactive functional components in Chinese liquor[J]. Science and Technology of Food Industry, 2016, (15): 375-379. DOI: 10.13386/j.issn1002-0306.2016.15.065
Citation: HUANG Yun-li, HUANG Yong-guang, GUO Xu. Bioactive functional components in Chinese liquor[J]. Science and Technology of Food Industry, 2016, (15): 375-379. DOI: 10.13386/j.issn1002-0306.2016.15.065
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Bioactive functional components in Chinese liquor

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  • Relationship between drinking Chinese liquor and human health is becoming hot topic. With detailed analysis on source of some functional ingredients and pharmacological actions of Chinese liquor,and by comparing the differences of Chinese liquor and foreign wine,the value of Chinese liquor on human health was expouned in this paper. It advocated moderate drinking,eliminated doubts of consumers in drinking liquor and improved the value of Chinese liquor in the social etiquette.
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