【摘要】 该文对大豆多糖类的组成、结构、性质、及近期开发与应用研究成果,进行简要总结。更多还原

【Abstract】 This paper introduced the structure, the component and the character of the soybean polysaccharides, which influence the physical characters of food. This paper also summarized the latest achievements in development and application of soybean polysaccharides.更多还原