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《Food Research and Development》 2015-13
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Review of Debittering and Deacidifying of Citrus Juice

LIU Qing-ru;GAO Yan-xiang;College of Food Science and Nutritional Engineering,China Agricultural University;  
The high acidity of citrus juice limits its addition in food consumption,and juice products from whole citrus contains more bitter substances(e.g.limonin and naringin), which brings about bitter or astringent tastes that tend to be rejected by the consumer. This review discusses different methods for debittering and deacidification of citrus juice.
【Fund】: “十二五”湖南省科技重大专项(2011FJ1047)
【CateGory Index】: TS255.44
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