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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...
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| Vydáno v: | J Food Sci Technol |
|---|---|
| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2019
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| Témata: | |
| On-line přístup: | 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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