Presence of mono-, di- and galactooligosaccharides in commercial lactose-free UHT dairy products
Keywords: GOSs, galactooligosaccharides; LF-UHT, lactose-free ultra-high temperature; TMSO, trimethyl silylated oximesLactose-free UHT; Milks; Dairy drinks; Lactozym®; GOS; Prebiotics; Furosine; Food composition; Food analysis