Oligosaccharide structures formed during the hydrolysis of lactose by Aspergillus oryzae β-galactosidase
- 1 January 1985
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 16 (2) , 147-162
- https://doi.org/10.1016/0308-8146(85)90008-1
Abstract
No abstract availableFunding Information
- Ministry of Education, Culture, Sports, Science and Technology
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