Research Progress on Bitter Substances in Citrus Fruits
Bitterness affects consumer acceptance of foods as a taste sensation generally considered undesirable. The bitter taste of plant foods originates from compounds such as phenolics, terpenoids, alkaloids, and amino acids. Most bitter compounds are biologically active, contributing to disease preventio...
Zapisane w:
| 1. autor: | |
|---|---|
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
China Food Publishing Company
2025-05-01
|
| Seria: | Shipin Kexue |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-10-039.pdf |
| Etykiety: |
Nie ma etykietki, Dołącz pierwszą etykiete!
|