食品科学 ›› 2004, Vol. 25 ›› Issue (8): 200-207.
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罗明姬
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LUO Ming-Ji
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摘要: 本文将食品中的天然抗病毒因子按其生物化学特性进行了分类概述。这些抗病毒因子的生物化学结构涉及广泛,包括蛋白质、碳水化合物、维生素、微量元素、脂类等等。它们的抗病毒特性和抗病毒活性则是本文所要介绍的重点。
关键词: 天然食品, 抗病毒因子, 抗病毒特性, 抗病毒活性
Abstract: In this article. antiviral factors in natural foods were classified by their bio-chemical characteristics. They were ofspectacular diversity of bio-chemical structures encompassing proteins, polysaccharides, vitamins, microelements, lioids and soon .Especially, their antiviral qualities and antiviral activities were mainly introduced.
Key words: natural foods, antiviral factors, antiviral quality, antiviral activity
罗明姬. 天然食品中的抗病毒因子[J]. 食品科学, 2004, 25(8): 200-207.
LUO Ming-Ji. Antiviral Factors in Natural Foods[J]. FOOD SCIENCE, 2004, 25(8): 200-207.
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