摘要
综述了目前国内外对蚕丝组成结构及理化性质的研究结果,并具体介绍了蚕丝在食品工业中的应用现状和发展前景。
The research of silk till now were reviewed in this article, including the components, structure, the character of physics and chemistry. The application and development of silk in food industry were also introduced in detail.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第7期309-312,共4页
Science and Technology of Food Industry
关键词
蚕丝
食品
结构
应用
silk
food
structure
application
