Abstract
De gewenste oligosacchariden kunnen met behulp van specifieke enzymen en chromatografische technieken 'op maat' worden gemaakt
| Original language | Dutch |
|---|---|
| Pages (from-to) | 33-35 |
| Journal | VMT |
| Volume | 27 |
| Issue number | 20 |
| Publication status | Published - 1994 |
Keywords
- carbohydrates
- chemical reactions
- chemical structure
- chemicals
- food industry
- food technology
- polysaccharides
- properties
- structure
- influences