A novel enzymatic method for the measurement of lactose in lactose‐free products

BACKGROUND: In recent years there has been a surge in the number of commercially available lactose‐free variants of a wide variety of products. This presents an analytical challenge for the measurement of the residual lactose content in the presence of high levels of mono‐, di‐, and oligosaccharides...

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Detalles Bibliográficos
Autores principales: Mangan, David, McCleary, Barry V, Culleton, Helena, Cornaggia, Claudio, Ivory, Ruth, McKie, Vincent A, Delaney, Elaine, Kargelis, Tadas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd 2018
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6585930/
https://www.ncbi.nlm.nih.gov/pubmed/30120788
http://dx.doi.org/10.1002/jsfa.9317

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6585930/
https://www.ncbi.nlm.nih.gov/pubmed/30120788
http://dx.doi.org/10.1002/jsfa.9317

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