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中国精品科技期刊2020

大豆肽生理功能的研究进展

大豆肽生理功能的研究进展[J]. 食品工业科技, 2013, (04): 360-362. DOI: 10.13386/j.issn1002-0306.2013.04.079
引用本文: 大豆肽生理功能的研究进展[J]. 食品工业科技, 2013, (04): 360-362. DOI: 10.13386/j.issn1002-0306.2013.04.079
Research advances in physiological functions of soybean peptides[J]. Science and Technology of Food Industry, 2013, (04): 360-362. DOI: 10.13386/j.issn1002-0306.2013.04.079
Citation: Research advances in physiological functions of soybean peptides[J]. Science and Technology of Food Industry, 2013, (04): 360-362. DOI: 10.13386/j.issn1002-0306.2013.04.079

大豆肽生理功能的研究进展

基金项目: 

国家自然科学基金项目(21176058); 郑州市创新型科技人才队伍建设工程; 河南省高新技术产业化资金项目(102105000023);

详细信息
  • 中图分类号: TS201.2

Research advances in physiological functions of soybean peptides

  • 摘要: 介绍了大豆肽的定义,综述了大豆肽抗氧化、降血压、抗疲劳、降血脂减肥、免疫调节、血糖调节的生理功能,为大豆肽的开发利用提供参考。 
    Abstract: The physiological functions of soybean peptides in antioxidant, antihypertensive, anti-fatigue, hypolipidemic and Anti-obesity, Immuno-regulation, regulating blood glucose were reviewed.It provided a reference for the development and utilization of soybean peptides as functional food additives.
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出版历程
  • 收稿日期:  2012-09-16

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