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本文概述了中国传统发酵大豆食品以及近些年研究报道中推测的可能具有降血糖活性的功能成分,其中着重集中在大豆异黄酮、大豆皂甙、类黑精类和大豆多肽等功能成分的总结和分析。
This article summarizes the traditional Chinese fermented soy foods and speculated in recent years, may hypoglycemic activity of the functional components, which focuses on the soy isoflavones, soyasaponins, melanoid and soybean peptides and other functional components of the summary and analysis.