Comparison of Enzymatic Characteristics of Lactases from Different Sources and Their Application in Lactose-Free Raw Milk Processing

被引：0
|
作者：
Cheng, Kaili [1 ]
Hu, Zhihe [1 ]
Zhang, Qiuyue [1 ]
Ji, Yu [1 ]
Wang, Shuai [1 ]
Wu, Weijie [1 ]
Zhao, Xufei [1 ]
Jia, Lingyun [1 ]
机构：
[1] Tianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin,300134, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 22期
关键词：
37;
D O I：
10.7506/spkx1002-6630-20190514-148
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：167 / 176
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