The study of citrus‐derived flavonoids as effective bitter taste inhibitors-Reference-Cited by-同舟云学术

The study of citrus‐derived flavonoids as effective bitter taste inhibitors

Published:2021-03-18 Issue:12 Volume:101 Page:5163-5171
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Huang Jiali¹,Lu Yu‐Jing¹²³,Guo Chenglong¹,Zuo Shanshan¹,Zhou Jin‐Lin²³,Wong Wing‐Leung⁴⁵^ORCID,Huang Baohua¹

Affiliation:

1. School of Chemical Engineering and Light Industry, School of Biomedical and Pharmaceutical Sciences Guangdong University of Technology Guangzhou China

2. Goldenpomelo Biotechnology Co. Ltd Meizhou China

3. Zhongke Institute (Meizhou) of High‐Value Utilization of Green Plants Meizhou China

4. School of Biotechnology and Health Sciences Wuyi University Jiangmen China

5. International Healthcare Innovation Institute (Jiangmen) Jiangmen China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11162

Reference34 articles.

1. Modifying Bitterness in Functional Food Systems

2. Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

3. Advances in the biotechnological glycosylation of valuable flavonoids

4. Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review

5. Biosynthesis of citrus flavonoids and their health effects

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