ACS Omega (Oct 2020)

Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology Versus a Chemical Isomerization Process

Ahasanul Karim,
Mohammed Aïder

Affiliations

Ahasanul Karim: Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, Quebec, Canada
Mohammed Aïder: Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, Quebec, Canada

DOI: https://doi.org/10.1021/acsomega.0c04178
Journal volume & issue: Vol. 5, no. 44
pp. 28831 – 28843

Abstract

No abstracts available.

Published in ACS Omega

ISSN: 2470-1343 (Online)
Publisher: American Chemical Society
Country of publisher: United States
LCC subjects: Science: Chemistry
Website: https://pubs.acs.org/journal/acsodf

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