High pressure and temperature combination with naringin hydrolysis by naringinase Ca-alginate beads in grapefruit juice processing: Bitterness and microbial reduction

High pressure and temperature combination with naringin hydrolysis by naringinase Ca-alginate beads in grapefruit juice processing: Bitterness and microbial reduction

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Bibliographic Details
Published in:Journal of biotechnology Vol. 131; no. 2; p. S265
Main Authors: Afonso, Cristina, Ferreira, Luís, Vila-Real, Hélder, Alfaia, António J., Ribeiro, Maria H.L.
Format: Journal Article
Language:English
Published: Elsevier B.V 01-09-2007
Online Access:Get full text
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Description
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0168-1656
1873-4863
DOI:10.1016/j.jbiotec.2007.07.483