利用酵素去除葡萄柚汁苦味之成分

Other Title
Utilizing Enzyme for Reducing Bitterness in Grapefruit Juice
Journal
中華農業研究
Journal Volume
52
Journal Issue
3
Pages
228-237
Date Issued
2003-09-07
Date
2003-09-07
Author(s)
簡伯容
徐源泰
楊淑惠 
Po-Jung Chien
Yuan-Tay Shyu
Shu-Hui Yang 
DOI
URI
Abstract
本研究探討利用酵素應用於葡萄柚汁去苦味加工的可行性，以及去苦味葡萄柚汁的品質變化與接受度。 The objectives of this study were to evaluate the applicability of α-L-rhamnosidase in debittering grapefruit juice and to investigate the quality and acceptance of the enzymaticly debittered juice.
Subjects
去苦味
α-L-鼠李糖苷酶
柚苦苷
葡萄柚汁
Debittering
α-L-Rhamnosidase
Naringin and Grapefruit juice
Publisher
農業試驗所
Type
journal article
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