The Effect of Pseudomonas putida on the Reduction of Limonin in the De-bittering of Orange and Grapefruit Concentrates and Assessment of Physicochemical and Organoleptic Features
The bitterness of citrus juice is one of the most important factors in the reduction of marketability in juice industry. Limonin and Narengin are known as two important compounds in bitter citrus juice during storage. Therefore, various processes, including chemical, microbial and enzymatic methods,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2020-04-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_102475_337d54352aa2c4ce7292870afdbb22fb.pdf |