Bibliografía
Etiquetas: Batata, Elaboración de alimentos, Frutas, Jam, Membrillo, Quince, Tecnología de alimentos, Zapallo
Characterization of Galactosyl Derivatives Obtained by Transgalactosylation of Lactose and Different Polyols Using Immobilized β-Galactosidase from Aspergillus oryzae
