• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
羧甲基菊粉的合成及应用研究进展[J]. 食品工业科技, 2012, (19): 358-361. DOI: 10.13386/j.issn1002-0306.2012.19.071
引用本文: 羧甲基菊粉的合成及应用研究进展[J]. 食品工业科技, 2012, (19): 358-361. DOI: 10.13386/j.issn1002-0306.2012.19.071
The synthesis and application research progress of carboxymethyl inulin[J]. Science and Technology of Food Industry, 2012, (19): 358-361. DOI: 10.13386/j.issn1002-0306.2012.19.071
Citation: The synthesis and application research progress of carboxymethyl inulin[J]. Science and Technology of Food Industry, 2012, (19): 358-361. DOI: 10.13386/j.issn1002-0306.2012.19.071

羧甲基菊粉的合成及应用研究进展

The synthesis and application research progress of carboxymethyl inulin

  • 摘要: 菊粉是一种纯天然多聚糖,对菊粉进行化学修饰可以提高其生物活性,拓展其更广阔的应用范围。本文介绍了羧甲基菊粉(CMI)的合成原理、合成方法及应用研究现状,指出了目前存在的问题及今后研究的方向。 

     

    Abstract: Inulin is a natural polysaccharide.Chemical modification of inulin can improve inulin biological activity and develop a broader range of applications.Synthesis principle, synthesis methods and application research of carboxymethyl inulin (CMI) were briefly introduced.The existed problems and the future researching direction were pointed out.

     

/

返回文章
返回