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Removal of bitter naringin and limonin from citrus juices containing the same
Removal of bitter naringin and limonin from citrus juices containing the same
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机译:从含有苦橙素和柠檬苦素的柑橘汁中去除
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摘要
The principle bitter flavor components of natural grapefruit juice, naringin and limonin are substantially reduced by treatment of the grapefruit juice with a weak base anion exchange resin having a styrene polymer matrix carrying functional groups derived from a mono or poly amine. The ion exchange treatment also reduces the acid content of the grapefruit juice and does not impair the nutrient content or the desirable flavors in the treated juice.
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