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Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate.
Thum, Caroline; Weinborn, Valerie; Barile, Daniela; C McNabb, Warren; C Roy, Nicole; Maria Leite Nobrega de Moura Bell, Juliana.
Afiliação
  • Thum C; Food Nutrition & Health Team, AgResearch, 4442 Palmerston North, New Zealand. caroline.thum@agresearch.co.nz.
  • Weinborn V; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand. caroline.thum@agresearch.co.nz.
  • Barile D; Department of Food Science and Technology, University of California, Davis, CA 95616, USA. vweinborn@ucdavis.edu.
  • C McNabb W; Department of Food Science and Technology, University of California, Davis, CA 95616, USA. dbarile@ucdavis.edu.
  • C Roy N; Riddet Institute, Massey University, 4442 Palmerston North, New Zealand. w.mcnabb@massey.ac.nz.
  • Maria Leite Nobrega de Moura Bell J; High-Value Nutrition National Science Challenge, New Zealand. w.mcnabb@massey.ac.nz.
Molecules ; 24(18)2019 Sep 10.
Article em En | MEDLINE | ID: mdl-31510031
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Oligossacarídeos / Beta-Galactosidase / Proteínas do Soro do Leite / Lactose Limite: Animals Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Oligossacarídeos / Beta-Galactosidase / Proteínas do Soro do Leite / Lactose Limite: Animals Idioma: En Ano de publicação: 2019 Tipo de documento: Article