摘要
从多个角度入手,对魔芋葡甘聚糖的理化性质及保健功能作了阐述,并探讨了其在食品工业各领域的应用现状与前景,为魔芋KGM的开发利用提供理论依据.
This paper mainly discusses the physicochemical and the pharmacological properties of KGM, reviews its status quo and foreground of its application in various fields of applications in the food industry, in order to provide a theoretical basis for the development and utilization of konjac KGM.
出处
《重庆工学院学报（自然科学版）》
2009年第7期36-39,共4页
Journal of Chongqing Institute of Technology
关键词
魔芋葡甘聚糖
理化性质
保健功能
应用价值
konjac glucomannan
physicochemical property
health care function
application value
