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对凝胶多糖的酸降解法、酶水解法、超声波降解法及凝胶渗透色谱(GPC)分级法制备低分子量凝胶多糖的研究进展进行综述。
In this paper, the research progress of acid hydrolysis, enzymatic hydrolysis, ultrasonic degradation and GPC fractionation of curdlan are reviewed.
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