微切变-助剂互作技术制备柑橘皮粉的保健功能研究-食品安全质量.PDF

7 8 Vol. 7 No. 8 2016 8 Journal of Food Safety and Quality Aug. , 2016 - 1, 2, 3, 4 3, 4 1, 2 4 1, 2, 3, 4* 吴菲菲 , 徐永平 , 赵良忠 , 李淑英 , 李化强 (1. , 422000; 2. , 422000; 3. , 116024; 4. , 116620) 摘 要: 目的 -, 方法 , 10 , , - , 结果 , , , IgGIgA IgM SOD , 74.3%, , , (6.88±0.27 min) (4.67±0.18 min) 1.47 , , , 结论 , 关键词: ; -; Health functions of citrus peel powder processed by press-shear assisted interaction technology 1, 2, 3, 4 3, 4 1, 2 4 1, 2, 3, 4* WU Fei-Fei , XU Yong-Ping , ZHAO Liang-Zhong , LI Shu-Ying , LI Hua-Qiang (1. Department of Biology and Chemistry Engineering, Shaoyang University, Shaoyang 422000, China; 2. Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing, Shaoyang 422000, China; 3. School of Life Science and Biotechnology, Dalian University of Technology , Dalian 116024, China; 4. Postdoctoral Researc