المؤلفون: BOSSO, Alessandra, MORIOKA, Luiz Rodrigo Ito, SANTOS, Leandro Freire dos, SUGUIMOTO, Hélio Hiroshi

المصدر: Food Science and Technology. March 2016 36(1)

مصطلحات موضوعية: UHT and skimmed milk, β-galactosidase, enzymatic characterization, lactose intolerance, enzyme activity

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URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100159

المؤلفون: Alessandra Bosso, Luiz Rodrigo Ito Morioka, Leandro Freire dos Santos, Hélio Hiroshi Suguimoto

المصدر: Food Science and Technology, Volume: 36, Issue: 1, Pages: 159-165, Published: 04 MAR 2016
Food Science and Technology v.36 n.1 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 36, Iss 1, Pp 159-165 (2016)

مصطلحات موضوعية: 0106 biological sciences, 0301 basic medicine, food.ingredient, β-galactosidase, lcsh:TX341-641, 01 natural sciences, 03 medical and health sciences, Hydrolysis, chemistry.chemical_compound, food, Aspergillus oryzae, 010608 biotechnology, lcsh:Technology (General), Skimmed milk, medicine, UHT and skimmed milk, Food science, Lactose, Kluyveromyces lactis, Lactose intolerance, 030109 nutrition & dietetics, biology, Chemistry, Substrate (chemistry), food and beverages, enzymatic characterization, biology.organism_classification, medicine.disease, Enzyme assay, enzyme activity, lactose intolerance, biology.protein, lcsh:T1-995, lcsh:Nutrition. Foods and food supply, Food Science, Biotechnology

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URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc717739e0bca163454c0bc84e9632f3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100159&lng=en&tlng=en

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