Some instrumental methods applied in food chemistry to characterise lactulose and lactobionic acid.
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DOI: 10.1016/j.foodchem.2016.10.018
Abstract: Lactose is obtained as a by-product from whey. It is a source of several derivatives, including lactulose and lactobionic acid. These two compounds were analysed by using the following techniques: thermogravimetry/derivative thermogravimetry (TG/DTG), differential scanning… read more here.
Keywords: lactobionic acid; chemistry; food chemistry; lactulose lactobionic ... See more keywords