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凝胶多糖及其应用的研究进展 被引量:3

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摘要 凝胶多糖是产生于微生物的新型食品添加剂,具有多种功能特性,故在国内外被广泛研究。该文分析综述了凝胶多糖的生产菌种,性质和应用等研究的最新进展。
出处 《陕西农业科学》 2007年第6期127-130,共4页 Shaanxi Journal of Agricultural Sciences
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参考文献24

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二级参考文献19

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