The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice
Author:
Affiliation:
1. College of Food and Biological Engineering Jimei University Xiamen China
2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Xiamen China
3. Research Center of Food Biotechnology of Xiamen City Xiamen China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15604
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1. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent
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3. A novel α-l-rhamnosidase with potential applications in citrus juice industry and in winemaking
4. Covalent immobilization of microbial naringinase using novel thermally stable biopolymer for hydrolysis of naringin
5. Equilibrium and kinetic studies on the adsorption debittering process of ponkan (Citrus reticulata Blanco) juice using macroporous resins
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