Science and Technology of Food Industry

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LIN Jinming, XIE Lanhua, LI Junjian, CHEN Yanlan, LI Pan, DU Bing. Research Progress in the Processing and Comprehensive Utilization of Sacha Inchi[J]. Science and Technology of Food Industry, 2021, 42(5): 335-341. DOI: 10.13386/j.issn1002-0306.2020040209
Citation: LIN Jinming, XIE Lanhua, LI Junjian, CHEN Yanlan, LI Pan, DU Bing. Research Progress in the Processing and Comprehensive Utilization of Sacha Inchi[J]. Science and Technology of Food Industry, 2021, 42(5): 335-341. DOI: 10.13386/j.issn1002-0306.2020040209
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Research Progress in the Processing and Comprehensive Utilization of Sacha Inchi

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  • As a new kind of woody Liana oil plant,sacha inchi is rich in oil and protein,and has rich nutritional value and economic use value. The research and application of Sacha inchi is well known in the world,but it is still in its infancy in China. In this paper,the processing and application of sacha inchi and the research and utilization of its by-products were reviewed,which provided a theoretical basis for promoting the development of sacha inchi industries and improving the processing technology and comprehensive utilization level of sacha inchi resources.
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