摘要
对柑桔汁形成苦味的原因及目前柑桔汁脱苦方法的研究进展进行了综述,并提出了今后的研究方向。
Bitterness in citrus juice and its forming mechanism was introduced. And several methods for the removal of bitterness were discussed, The research trend in the future was also proposed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第9期202-206,共5页
Science and Technology of Food Industry
基金
广东省农业攻关计划项目(2005B20461014)
关键词
柑桔汁
脱苦
citrus juice
removal of bitterness
