FORMATION OF OLIGOSACCHARIDES DURING ENZYMATIC LACTOSE HYDROLYSIS AND THEIR IMPORTANCE IN A WHEY HYDROLYSIS PROCESS .2. EXPERIMENTAL

被引：73
作者：
PRENOSIL, JE
STUKER, E
BOURNE, JR
机构：
[1] ETH, Zurich, Switz, ETH, Zurich, Switz
来源：
BIOTECHNOLOGY AND BIOENGINEERING | 1987年 / 30卷 / 09期
关键词：
D O I：
10.1002/bit.260300905
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：
9
引用
收藏
页码：1026 / 1031
页数：6
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