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阐述食(药)用真菌多糖的化学结构、常见类别、提取工艺、生理功能以及食(药)用真菌多糖产品的开发现状,展望真菌多糖的研发前景.
In this paper, the chemical structures, common categories, extraction processes, physiological functions, fungal polysaccharides products of food and medicine (fungi) for food and medicine are reviewed. The development prospects of fungal polysaccharides are prospected.