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Influencia de las proteínas de la leche y su tratamiento térmico en la actividad de la β-galactosidasa de Kluyveromyces lactis

Beschreibung:	Since 1958, there has been a controversyh with respect to whether or not the heat treatment of milk previous to lactose hydrolysis with β-galactosidase could increase the rate of reaction. Even though several possible explanations have been established such as the effect being due to the destruction of a thermo...
Fach:	Leche, Suero de, Dairy products, and Kluyveromyces marxianus
Schöpfer:	Jiménez Guzmán, Judith
Mitwirkender:	Rodríguez Serrano, Gabriela Mariana
Herausgeber:	Universidad Autónoma Metropolitana
Posgrado:	Doctorado en Biotecnologia
Sprache:	spa
Año de publicación:	2003
Rechte:	Acceso Abierto
Lizenz:	Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:	info:eu-repo/semantics/doctoralThesis
Identifikator:	https://doi.org/10.24275/uami.xd07gt20k