Article Versions Notes

Guo Y, Ma W, Song M, Wang W, Yin B, Gu R. Increase in Lactulose Content in a Hot-Alkaline-Based System through Fermentation with a Selected Lactic Acid Bacteria Strain Followed by the β-Galactosidase Catalysis Process. Foods. 2023; 12(23):4317. https://doi.org/10.3390/foods12234317

Guo, Yaozu, Wenlong Ma, Manxi Song, Wenqiong Wang, Boxing Yin, and Ruixia Gu. 2023. "Increase in Lactulose Content in a Hot-Alkaline-Based System through Fermentation with a Selected Lactic Acid Bacteria Strain Followed by the β-Galactosidase Catalysis Process" Foods 12, no. 23: 4317. https://doi.org/10.3390/foods12234317

Guo, Y., Ma, W., Song, M., Wang, W., Yin, B., & Gu, R. (2023). Increase in Lactulose Content in a Hot-Alkaline-Based System through Fermentation with a Selected Lactic Acid Bacteria Strain Followed by the β-Galactosidase Catalysis Process. Foods, 12(23), 4317. https://doi.org/10.3390/foods12234317