Tailor-made produktie van oligosacchariden.

K.M.J. van Laere, H.A. Schols, A.G.J. Voragen

Research output: Contribution to journalArticleProfessional

Abstract

De gewenste oligosacchariden kunnen met behulp van specifieke enzymen en chromatografische technieken 'op maat' worden gemaakt
Original languageDutch
Pages (from-to)33-35
JournalVoedingsmiddelentechnologie
Volume27
Issue number20
Publication statusPublished - 1994

Keywords

  • carbohydrates
  • chemical reactions
  • chemical structure
  • chemicals
  • food industry
  • food technology
  • polysaccharides
  • properties
  • structure
  • influences

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