| 短梗霉多糖的研究 |
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| 引用本文： | 付湘晋,童群义. 短梗霉多糖的研究[J]. 食品研究与开发, 2005, 26(6): 16-21 |
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| 作者姓名： | 付湘晋 童群义 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 短梗霉多糖具有巨大的经济价值,本文综述了短梗霉多糖的性质,在食品中的应用,生产菌种的诱变筛选,发酵和提纯工艺.
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| 关 键 词： | 出芽短梗霉 短梗霉多糖 |
| 收稿时间： | 2004-12-16 |
| 修稿时间： | 2004-12-16 |
A RESEARCH REVIEW OF PULLULAN |
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| FU Xiangjin,TONG Qunyi. A RESEARCH REVIEW OF PULLULAN[J]. Food Research and Developent, 2005, 26(6): 16-21 |
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| Authors: | FU Xiangjin TONG Qunyi |
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| Affiliation: | Food School, Southern Yangtze University, Wuxi, 214036 |
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| Abstract: | Pullulan has great economic value, this paper summarized its properties, application in food, the mutating and screening of yield strains, fermentation and purifying process. |
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| Keywords: | Aureobasidium pullulans pullulan |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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