沈媛. 樱桃果实营养成分和花青素的研究[D]: [硕士学位论文]. 南京林业大学, 2014.参考文献
沈媛. 樱桃果实营养成分和花青素的研究[D]: [硕士学位论文]. 南京林业大学, 2014.
标题: 樱桃及其产品开发利用现状Current Situation for Development and Usage of Cherry and Its Related Products
作者: 苏丽虹, 曹竑
关键字: 樱桃, 营养功效, 开发利用, 深加工Cherry, Nutritive Effect, Development and Utilization, Deep Processing
期刊名称: 《Hans Journal of Food and Nutrition Science》, Vol.5 No.3, 2016-08-11
摘要:樱桃果实多汁，色鲜味美，营养丰富，食用价值和医用价值极高，具有显著的抗病保健功效。近年来国内外越来越重视樱桃及其产品的开发利用,本文指出樱桃开发加工产品多集中在传统樱桃果酒及樱桃罐头的开发，市场上可见的其他樱桃加工产品还有樱桃果汁、果醋、果酱等，为樱桃的利用发展趋势及多元化产品的开发提供科学依据，并对樱桃开发前景进行展望。 Cherry is juicy, colorful, flavorful and tasty with high edible value and medical value and it has sig-nificant effects of disease resistance and health care. In recent years, both at home and abroad more and more attention is paid to the development and utilization of cherry and its products. This paper points out that cherry processing products are more concentrated on the traditional cherry fruit wine and canned cherries, as well as other visible cherry processing products in the market, such as cherry juice, vinegar, jam etc., which provides scientific basis for its development trend and development of diversified products, and forecasts the development prospects of the cherry.
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网址: 沈媛. 樱桃果实营养成分和花青素的研究[D]: [硕士学位论文]. 南京林业大学, 2014.参考文献 https://m.huajiangbk.com/newsview2289290.html
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