Evaluación de la hidrolisis de lactosa por β-galactosidasa comercial en leche UHT

Autor: Sodré, Lainy Waleska de Brito, Decol, Celina Martins

Publikováno v: Research, Society and Development; Vol. 10 No. 14; e262101421898
Research, Society and Development; Vol. 10 Núm. 14; e262101421898
Research, Society and Development; v. 10 n. 14; e262101421898
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Milk is a food widely consumed by people of all age groups, because it provides calcium and protein for the human diet. With the increase in the number of people with a deficiency of the enzyme lactase, which causes gastrointestinal disorders after t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::555eea127e03bb8eaf0c366df0507ecf
https://rsdjournal.org/index.php/rsd/article/view/21898