摘要
详细综述了糖苷酶在果汁、果酒、茶叶等食品风味改良上的应用,认为葡萄糖苷酶能使食品风味感官上自然纯正,香气协调,无刺激性。
The application of glucosidase in improving the flavor of food, fruit juices, fruit wines, tea leaf, and so on,was reviewed in detail, It was suggested that glucosidase can not only keep food original taste but also make flavor concerted without irritant in sense.
出处
《食品科技》
CAS
北大核心
2007年第11期138-141,共4页
Food Science and Technology
关键词
糖苷酶
食品
风味改良
glucosidase
food
flavor improvement
