摘要
本文报道功能性低聚糖──蔗果低聚糖的生理学性质，在食品中的应用，并阐述了利用β-呋喃果糖苷转移酶（β-fructofuranosidase）固定化生产蔗果低聚糖的流程及方法。
the charactiristics of processing and physiology of fruc toligosaccharide was reported. And it was pointed that we could produce this oligosaccharide by immobiliized β-fructofuranosidase Process.
出处
《食品工业》
CAS
北大核心
1998年第3期14-16,共3页
The Food Industry
