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Thermal Stability of Tagatose in Solution

โœ Scribed by Katherine J. Luecke; Leonard N. Bell

Book ID
111406351
Publisher
Institute of Food Technologists
Year
2010
Tongue
English
Weight
239 KB
Volume
75
Category
Article
ISSN
0022-1147

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## Abstract Since its identification 60 years ago as a ubiquitous component of the body of mammals, hyaluronic acid has been widely studied, primarily in the fields of medicine and biology. On the other hand, our research has dealt with hyaluronic acid as a chemical intermediate in the synthesis of