https://scholars.tari.gov.tw/handle/123456789/12208| Title: | 利用酵素去除葡萄柚汁苦味之成分 | Other Titles: | Utilizing Enzyme for Reducing Bitterness in Grapefruit Juice | Authors: | 簡伯容 徐源泰 楊淑惠 Po-Jung Chien Yuan-Tay Shyu Shu-Hui Yang |
Keywords: | 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 | Issue Date: | 7-Sep-2003 | Publisher: | 農業試驗所 | Journal Volume: | 52 | Journal Issue: | 3 | Start page/Pages: | 228-237 | Source: | 中華農業研究 | 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. |
URI: | https://scholars.tari.gov.tw/handle/123456789/12208 | ISSN: | 0376-477X | DOI: | 10.29951/JARC.200309.0007 |
| Appears in Collections: | 1.台灣農業研究(1950～迄今) |
| File | Description | Size | Format | |
|---|---|---|---|---|
| journal_arc_52-3-7.pdf | 1.88 MB | Adobe PDF | View/Open |
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