Research Advances in Functional Constituents of Chickpea

作     者：Haitian YU Aiqing ZHENG Meiyuan LU Feng YANG Chaoqin HU Xin YANG Yuhua HE Liping WANG 

作者机构：Institute of Food CropsYunnan Academy of Agricultural Sciences 

出 版 物：《Asian Agricultural Research》 (亚洲农业研究（英文）)

年 卷 期：2019年第11卷第4期

页      面：59-61页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：Supported by Key New Product Development Project of Yunnan Provincial of Science and Technology(2016BB002) Identification,Cataloguing and Propagation of Chickpea and Lupine Resources into National Crop Genebank of China(2018NWB036-07-B) 

主　　题：Chickpea Functional constituents Advances 

摘      要：Based on the generalization and summary of the research on the functional constituents of chickpea at home and abroad in recent years,the research advances in some rich functional constituents including isoflavones,proteins and peptides,carbohydrates,saponins and trace elements in chickpeas was reviewed in this paper. It provides a basis for the research,development and utilization of the functional constituents of chickpea in the future.