OLIGOSACCHARIDE FORMATION DURING ENZYMATIC LACTOSE HYDROLYSIS - A LITERATURE-REVIEW

被引：65

作者：

ZARATE, S ^{[1
]}

LOPEZLEIVA, MH ^{[1
]}

机构：

[1] UNIV LUND,DEPT FOOD ENGN,POB 124,S-22100 LUND,SWEDEN

来源：

JOURNAL OF FOOD PROTECTION | 1990年 / 53卷 / 03期

关键词：

D O I：

10.4315/0362-028X-53.3.262

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：262 / 268

页数：7

共 61 条

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[5] OLIGOSACCHARIDE FORMATION DURING HYDROLYSIS OF LACTOSE WITH SACCHAROMYCES-LACTIS LACTASE (MAXILACT) .3. DIGESTIBILITY BY HUMAN INTESTINAL ENZYMES INVITRO [J].

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[6]

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[8]

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