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Effects of enzymatic lactose hydrolysis on thermal markers in lactose-free UHT milk
Lactose-free products are more susceptible to chemical and physical modifications during heating and storage, due to the release of glucose and galactose during enzymatic processing, both more reactive than lactose. The present study demonstrates the effect of enzymatic lactose hydrolysis on 5-hydro...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7374521/ https://ncbi.nlm.nih.gov/pubmed/32728298 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04561-9 |
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