摘要
本文介绍了低聚壳聚糖的制备方法,包括化学降解法、物理场降解法、合成法、酶解法等。并对低聚壳 聚糖的功能及其在食品、医药、化妆品、农业等领域的应用作了综述。
The paper briefly introduces the preparation of Chi to ?oligosacchaside, including chemical, physical field, synthesis, enzyme methods; and reviews its functions and applications in food, medicine, cosmetic and agriculture fields.
出处
《中国食品添加剂》
CAS
2002年第5期66-71,22,共7页
China Food Additives
