摘要
本文综述了魔芋葡甘聚糖的的组成和结构特点及物理、化学生物改性方法的研究进展，并对未来研究方向和应用前景进行了展望。
This paper reviewed the research of Konjac glucomannan from aspects of composition and structural features. The various physical, chemical and biological modification methods have been elaborated, and the direction and the application prospects have been introduced.
出处
《天然产物研究与开发》
CAS
CSCD
2009年第B05期245-249,140,共6页
Natural Product Research and Development
关键词
魔芋甘聚糖
化学结构
改性
Konjac glucomannan
chemical structure
modification
