摘要
介绍了柑橘果汁中的类柠檬苦素苦味,类柠檬苦素苦味物质的结构,由类柠檬苦素引起的后苦味的形成机理,以及目前研究的类柠檬苦素苦味物质的脱除方法。
Limonoids bitterness in citrus juice,limonoids structure and its forming mechanism was introduced.Several debiltering methods widely employed currently were discused.
出处
《食品与机械》
CSCD
北大核心
2005年第3期72-75,共4页
Food and Machinery