Isolation and characterization of naringinase enzyme and its application in debittering of Pomelo juice ( Citrus grandis ): A comparative study with macroporous resin-Reference-Cited by-同舟云学术

Isolation and characterization of naringinase enzyme and its application in debittering of Pomelo juice ( Citrus grandis ): A comparative study with macroporous resin

Published:2021-03-20 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Gupta Arun Kumar¹^ORCID,Yumnam Monica¹,Medhi Manisha¹,Koch Parismita¹,Chakraborty Sourav¹,Mishra Poonam¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology Tezpur University Tezpur India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15380

Reference53 articles.

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2. Equilibrium and kinetic studies on the adsorption debittering process of ponkan (Citrus reticulata Blanco) juice using macroporous resins

3. Reduction of Bitterness and Tartness in Grapefruit Juice with Florisil

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