摘要
概述了甲壳素 /壳聚糖的研究现状和最新进展 ,并介绍了甲壳素 /壳聚糖的性质、制备、化学改性、降解 ;着重地讨论了在食品工业中的应用。
This article reviews the present situation and the latest progress in chitin/chitosan researches, including its properties, preparation, chemical modifications and hydrolyzing . Its applications in food industry are also discussed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2000年第1期59-63,共5页
Food and Fermentation Industries
