High Performance Liquid Chromatography Analysis of Oligosaccharides Formed During β-Galactosidase Action on Lactose
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference16 articles.
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3. Oligosaccharide formation during hydrolysis of lactose with Saccharomyces lactis (MaxilactR): Part I – Quantitative aspects;Burvall;Food Chem.,1979
4. Acid-catalyzed hydrolysis of lactose in whey and aqueous solutions;Coughlin;J. Dairy Sci.,1974
5. Improved food analysis using high-speed liquid chromatography;Dong;Food Technol.,1983
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