摘要
本文阐述了多肽的基本概念、目前的发展状况,并分析了其功能和作用,并对今后人们利用发展多肽进行了展望。
In this paper, the concept of the polypeptide and the present development were discussed, and some developingsuggestion was brought forward.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期319-320,共2页
Food Science
