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A Review of the Nutritional Composition, Storage Challenges, Processing Technology and Widespread Use of Bamboo Shoots.

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第一作者： Ting,Ma

第一单位： College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.

作者： Ting,Ma ^[1] ; Wenfeng,Mo ^[1] ; Beibei,Lv ^[1] ; Wenxuan,Wang ^[1] ; Hailin,He ^[1] ; Cuiwen,Jian ^[1] ; Xiaoling,Liu ^[1] ; Shubo,Li ^[2] ; Yuan,Guo ^[3]

作者单位： College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China. ^[1] College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.;Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, Nanning 530004, China. ^[2] Institute of Biological Sciences and Technology, Guangxi Academy of Sciences, Nanning 530012, China. ^[3]

关键词 bamboo shoot bamboo shoot processing residue health benefit macro and micronutrients quality and preservation

DOI 10.3390/foods13223539

PMID 39593955

发布时间 2024-11-28

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Foods (Basel, Switzerland)

2024年13卷22期

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A Review of the Nutritional Composition, Storage Challenges, Processing Technology and Widespread Use of Bamboo Shoots.

Foods (Basel, Switzerland)

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A Review of the Nutritional Composition, Storage Challenges, Processing Technology and Widespread Use of Bamboo Shoots.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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