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Recent Progress in Enzymatic Preparation of Chitooligosaccharides with a Single Degree of Polymerization and Their Potential Applications in the Food Sector

Crossref DOI link: https://doi.org/10.1007/s12010-024-04876-9

Published Online: 2024-02-27

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Li, Na

Lu, Yuting

Sheng, Xian

Cao, Yi

Liu, Wei http://orcid.org/0000-0003-1663-0421
Zhou, Zhi

Jiang, Ling
Funding

Funding for this research was provided by:

National Key Research and Development Program of China (2021YFC2102700)

National Natural Science Foundation of China (32101887, U2106228)
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Text and Data Mining valid from 2024-02-27

Version of Record valid from 2024-02-27
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Article History

Accepted: 12 February 2024

First Online: 27 February 2024

Declarations

:

: This is a review study.

: Informed consent was obtained from all individual participants included in the study.

: The authors provided informed consent for publication.

: The authors declare no competing interests.

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