Reduction of Bitterness in Grapefruit Juice with ?-Cyclodextrin Polymer in a Continuous-Flow Process
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13054.x/fullpdf
Reference15 articles.
1. Florida Department of Citrus., 1975 . "Official Rules Affecting the Florida Citrus Industry," Ch. 20 - 64.
2. Hydrolysis of high levels of naringin in grapefruit juice using a hollow fiber naringinase reactor
3. Metabolism of limonoids by Arthrobacter globiformis II: basis for a practical means of reducing the limonin content of orange juice by immobilized cells
4. Reduction of bitterness and acidity in grapefruit juice by adsorptive processes
5. J.F. Kefford, and B.V. Chandler, 1970 . "The Chemical Constituents of Citrus Fruits ," p.140 . Academic Press, New York.
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