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In silico optimization of enzyme mediated debittering of Assam lemon: biochemical and sensory evaluation studies
Commercialization of citrus fruit juice is always hindered by the bitterness development in juice when stored for a significant period of time. In order to debitter citrus juice, an attempt has been taken up by treating the juice with tannase. Central Composite Design (CCD) based Response Surface Me...
Zapisane w:
| Wydane w: | J Food Sci Technol |
|---|---|
| Główni autorzy: | , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2019
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6443759/ https://ncbi.nlm.nih.gov/pubmed/30996457 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03710-z |
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