Hydrolysis of high levels of naringin in grapefruit juice using a hollow fiber naringinase reactor

Autor:	Alfred C. Olson, Gregory M. Gray
Rok vydání:	1981
Předmět:	chemistry.chemical_compound Hydrolysis food.ingredient food chemistry General Chemistry Fiber Food science Naringinase General Agricultural and Biological Sciences Naringin Grapefruit juice
Zdroj:	Journal of Agricultural and Food Chemistry. 29:1298-1301
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf00108a051
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7b2e966347bafbbb6b004e8b8083efa8 https://doi.org/10.1021/jf00108a051 Zobrazit plný text záznamu