| 不同烹调方法对食品营养素的影响 |
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| 引用本文： | 陶宗虎.不同烹调方法对食品营养素的影响[J].粮食流通技术,2016(20):72-73. |
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| 作者姓名： | 陶宗虎 |
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| 作者单位： | 南京旅游职业学院,江苏 南京,211100 |
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| 摘 要： | 营养素是食品中重要养分,在烹调过程中,营养素也会发生改变。烹调通过增加色、香、味等,使食品更利于吸收,但烹调过程会破坏食品的一些营养素,而不同烹调方法对食品营养素的影响也不同。
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| 关 键 词： | 营养素 烹调方法 影响 |
Effects of Different Cooking Methods on Food Nutrients |
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| Abstract: | Nutrients is important nutrients in food, it will change in the cooking process. Food in the cooking process, by increasing the food color, smell, taste, conducive to food absorption. However, food cooking process will destroy some of the nutrients of food and different cooking methods on the impact of food nutrients is different. |
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| Keywords: | Food nutrients Cooking methods Inlfuences |
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