摘要
蚕丝蛋白作为一种新型的食品蛋白,不仅具有食用价值而且具有药用价值。论述了蚕丝的结构及其可食性,介绍了目前蚕丝制品在国内外的发展状况及其开发前景。
Silk protein had been considered as a new food protein source. It can be used both as food and as medicine. The objective of this article was mainly to study the structure and edibility. And the article discussed the development of silk protein in the interior and exterior of the country.
出处
《食品研究与开发》
CAS
2004年第6期51-54,共4页
Food Research and Development
