[1]刘亚琼,王 颉,赵 松,等.杏鲍菇花生复合植物蛋白饮料的工艺研究[J].北方园艺,2015,39(04):129-132.[doi:10.11937/bfyy.201504030]
 LIU Ya-qiong,WANG Jie,ZHAO Song,et al.Processing Technology of Pleurotus eryngii-Peanut Compound Vegetable Protein Beverage[J].Northern Horticulture,2015,39(04):129-132.[doi:10.11937/bfyy.201504030]
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杏鲍菇花生复合植物蛋白饮料的工艺研究

参考文献/References:

[1]张化朋,张静,刘阿娟,等.杏鲍菇营养成分及生物活性物质分析[J].营养学报,2013,35(3):307-309. [2]吕巨智,梁和,张智猛,等.花生仁的营养成分及保健价值[J].中国食物与营养,2009(2):50-52. [3]张玉香,刘进杰,杨润亚,等.杏鲍菇橙汁复合饮料的研制[J].鲁东大学学报(自然科学版),2010,26(1):45-47. [4]李波,芦菲,南海娟,等.杏鲍菇保健饮料的研制[J].食品工业科技,2009,30(4):228-229,232. [5]唐玉琴.杏鲍菇乳酸茵饮料的研制[J].食用菌,2009(1):55-57. [6]康德灿,彭凌,安敏.杏鲍菇富硒薜荔汁复合饮料的研制[J].食品科技,2003(10):79-81.

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备注/Memo

第一作者简介:刘亚琼(1972-),女,博士,副教授,研究方向为食品加工与安全。E-mail:lyqcau@126.com.责任作者:王颉(1959-),男,博士,教授,研究方向为食品科学与工程。E-mail:wj591010@163.com.基金项目:河北省科技厅科技支撑资助项目(11221004D);河北省农产品加工工程技术研究中心资助项目。

更新日期/Last Update: 2015-04-21