EFFECT OF MILK CONSTITUENTS ON THE HYDROLYSIS OF LACTOSE BY LACTASE FROM KLUYVEROMYCES-FRAGILIS

被引：46

作者：

MAHONEY, RR

ADAMCHUK, C

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07487.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：962 / +

页数：1

共 19 条

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[6]

Mahoney R. R., 1977, Journal of Food Biochemistry, V1, P327, DOI 10.1111/j.1745-4514.1978.tb00191.x

[7] PURIFICATION AND PHYSICOCHEMICAL PROPERTIES OF BETA-GALACTOSIDASE FROM KLUYVEROMYCES-FRAGILIS [J].

MAHONEY, RR ;

WHITAKER, JR .

JOURNAL OF FOOD SCIENCE, 1978, 43 (02) :584-591

[8] SELECTION OF STRAIN, GROWTH-CONDITIONS, AND EXTRACTION PROCEDURES FOR OPTIMUM PRODUCTION OF LACTASE FROM KLUYVEROMYCES FRAGILIS [J].

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[9]

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