摘要
小龙虾加工过程中的副产物具有潜在利用价值,本文综述了专利文献中对小龙虾副产物提取甲壳素及其衍生物的方法,以期为小龙虾副产物的综合利用提供参考。
The by-products in the processing of crayfish have potential utilization value.This paper reviews the development process of the method for extracting chitin from crayfish by-products in the patent literature,in order to provide a reference for the comprehensive utilization of crayfish by-products.
作者
杨凌寒
孙新生
YANG Linghan;SUN Xinsheng(Patent Examination Cooperation Jiangsu Center of the Patent Office,Suzhou 215000,China)
出处
《现代食品》
2022年第12期45-48,54,共5页
Modern Food
