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Autor:
Svetlana A. Ryabtseva, Andrey G. Khramtsov, Maria A. Shpak, Alexey D. Lodygin, Georgy S. Anisimov, Serafima N. Sazanova, Yulia A. Tabakova
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 1, Pp 97-122 (2023)
Lactulose is a prebiotic that has found a wide application in medicine and food industry. Commercial lactulose is usually synthesized by isomerization in alkaline media at high temperatures. Enzymatic methods offer a more sustainable alternative and
Externí odkaz:
https://doaj.org/article/095384743da44be88215f67e9427e10f
