2014/01/31 by Gerrit M. Westhoff, B.F.M. Kuster, Michiel C. Heslinga +2 · 1 citation
Medicine · Nursing · Biochemistry, Genetics and Molecular Biology · #Diet, Metabolism, and Disease #Microbial Metabolites in Food Biotechnology #Digestive system and related health
paper · doi:10.1002/14356007.a15_107.pub2
openalex publication_date 2014/01/31 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/23
The article contains sections titled: 1. Lactose 1.1. Properties 1.1.1. Physical Properties 1.1.2. Chemical Properties 1.2. Production 1.3. Quality Specifications 1.4. Uses 1.5. Economic Aspects 1.6. Producers 1.7. Physiological Properties 2. Derivatives 2.1. Lactulose 2.1.1. Properties 2.1.2. Production 2.1.3. Quality Specifications 2.1.4. Toxicology and Physiology 2.1.5. Medical and Pharmaceutical Uses 2.2. Miscellaneous Derivatives 2.2.1. Lactobionic Acid 2.2.2. Hydrolyzed Lactose Syrup