食品科学 ›› 2004, Vol. 25 ›› Issue (11): 415-419.
• 专题论述 • 上一篇 下一篇
励建荣, 封平
出版日期:
发布日期:
LI Jian-Rong, FENG Ping
Online:
Published:
摘要: 迄今为止,人们已从人体、动物、植物和微生物等生物体中提取或合成了各种具有生理活性的多肽物质。本文较为全面地介绍了功能肽的不同来源及生产方法,比较了几种常用生产方法的优、缺点,并概述了近几年国内外几种重要功能肽的研究进展。
关键词: 功能肽, 研究, 进展
Abstract: Several kinds of functional polypeptides have been produced from human,animal and plant bodies until now. Thedifferent sources and preparation methods of functional polypeptides were introduced in this article. The advantage anddisadvantage of different methods were compared. The research progress about functional polypeptides was also reviewed andforecasted.
Key words: functional polypeptide, research, progress
励建荣, 封平. 功能肽的研究进展[J]. 食品科学, 2004, 25(11): 415-419.
LI Jian-Rong, FENG Ping. Progress in Study of Functional Polypeptides[J]. FOOD SCIENCE, 2004, 25(11): 415-419.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2004/V25/I11/415