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

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    Descrizione: 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...
    Soggetto: Leche, Suero de, Dairy products, and Kluyveromyces marxianus
    Creatore: Jiménez Guzmán, Judith
    Collaboratore: Rodríguez Serrano, Gabriela Mariana
    Editore: Universidad Autónoma Metropolitana
    Posgrado: Doctorado en Biotecnologia
    Lingua: spa
    Año de publicación: 2003
    Diritti: Acceso Abierto
    Licenza: Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
    Tipo de Recurso: info:eu-repo/semantics/doctoralThesis
    Identifier: https://doi.org/10.24275/uami.xd07gt20k