发酵果蔬的功能及应用现状
China Fruit aVegetable（2021）
Abstract
果蔬中富含对人体有益的多种营养成分,经乳酸菌发酵后能改善风味和提高营养价值.本文对我国果蔬发酵原料的应用现状、发酵乳酸菌的种类、发酵果蔬的功能和产品应用现状进行了综述,指出果蔬发酵的功能研究是持续关注的热点,开发功能性好、风味独特、形式多样的果蔬发酵产品是果蔬产业未来的发展趋势.
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