食品科学 ›› 2007, Vol. 28 ›› Issue (2): 359-362.

• 专题论述 • 上一篇    下一篇

扁桃研究进展

 申烨华, 李聪, 张萍, 郭红霞, 郭春会   

  1. 西北大学化学系; 咸阳师范学院化学系; 北京工业大学材料学院; 西北农林科技大学果树研究所 陕西西安710069; 陕西西安710069; 陕西咸阳712000; 北京100022; 陕西西安710065;
  • 出版日期:2007-02-15 发布日期:2011-12-31

Research Progress in Almond

 SHEN  Ye-Hua, LI  Cong, ZHANG  Ping, GUO  Hong-Xia, GUO  Chun-Hui   

  1. 1.Department of Chemistry, Northwest University, Xi’an 710069, China;2. Department of Chemistry, Xianyang Teachers College, Xianyang 712000, China;3. College of Materials, Beijing University of Technology, Beijing 100022, China; 4. Crops Research Institute, Northwest Science and Technology University of Agriculture and Forestry, Xi’an 710065, China
  • Online:2007-02-15 Published:2011-12-31

摘要: 本文主要对扁桃的营养成分、药理作用、应用前景进行综述。

关键词: 扁桃, 营养成分, 药理作用, 应用价值

Abstract: This paper reviewed the progress of researches on nutritional components,pharmacological functions and application prospect of almond.

Key words: almond, nutritional components, pharmacological functions, application prospect