Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products

International Dairy Journal

Volumn 73, Issue , 2017, Pages 151-154

  Ohlsson, Jonas A ^a   Johansson, Monika ^a   Hansson, Henrik ^a   Abrahamson, Agnes ^a   Byberg, Liisa ^b   Smedman, Annika ^c,d   Lindmark Månsson, Helena ^c,e   Lundh, Åse ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b UPPSALA UNIVERSITY   (Sweden)

^c Dairy Sweden   (Sweden)

^d UPPSALA UNIVERSITY   (Sweden)

^e LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRIES; GLUCOSE;

CARBOHYDRATE COMPOSITIONS; DETECTION LIMITS; GALACTOSE MOIETIES; MILK PRODUCTS; SWEDISHS;

FERMENTED MILK;

EID: 85021694556     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2017.06.004     Document Type: Article

References (11)

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