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  4. 1.台灣農業研究(1950~迄今)
Please use this identifier to cite or link to this item: 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)

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