摘要
以朝鲜族辣白菜为重点,介绍了几种朝鲜族传统发酵食品的营养保健功能及其来源、主要营养成分和功效成分.
The author introduced the nutrition and health function, source, main nutriture and effect constituent of several Korean traditional fermented food stressed on the pungent cabbage.
出处
《延边大学农学学报》
2004年第3期208-212,共5页
Agricultural Science Journal of Yanbian University
关键词
朝鲜族传统食品
发酵食品
营养保健功能
泡菜
<Keyword>Korean traditional food
fermented food
nutrition and health function
pickle
