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中国精品科技期刊2020
赵婕, 王明力, 汤翠, 闫岩. 薏苡仁功能活性成分的研究进展[J]. 食品工业科技, 2016, (18): 374-377. DOI: 10.13386/j.issn1002-0306.2016.18.063
引用本文: 赵婕, 王明力, 汤翠, 闫岩. 薏苡仁功能活性成分的研究进展[J]. 食品工业科技, 2016, (18): 374-377. DOI: 10.13386/j.issn1002-0306.2016.18.063
ZHAO Jie, WANG Ming-li, TANG Cui, YAN Yan. Research progress in the function of coix seed active ingredients[J]. Science and Technology of Food Industry, 2016, (18): 374-377. DOI: 10.13386/j.issn1002-0306.2016.18.063
Citation: ZHAO Jie, WANG Ming-li, TANG Cui, YAN Yan. Research progress in the function of coix seed active ingredients[J]. Science and Technology of Food Industry, 2016, (18): 374-377. DOI: 10.13386/j.issn1002-0306.2016.18.063

薏苡仁功能活性成分的研究进展

Research progress in the function of coix seed active ingredients

  • 摘要: 薏苡仁中富含不饱和脂肪酸和多种活性成分,是一种集营养、保健于一体的药食两用佳品。本文综述了薏苡仁的营养价值、功能特性和保健性能,讨论了近年来对薏苡主要活性成分的研究结果,并对其开发应用进行了展望。 

     

    Abstract: Coix seed is rich in unsaturated fatty acids and kinds of active ingredients,which has been considered to be a troditional nutrition and health food.This paper had summarized the nutrition ingredients,functional properties and health function of coix seed.Meanwhile,the achievements on biological activeties of coix seed in recent years had been discussed,and finally the prospect about the development and application of coix seed had been described as well.

     

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