Effects of pectinase clarification treatment on phenolic compounds of pummelo (Citrus grandis l. Osbeck) fruit juice.

导出 OA

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作者： Nor Nadiah Abdul Karim,Shah ^[1] ; Russly Abdul,Rahman ^[2] ; Rosnah,Shamsuddin ^[1] ; Noranizan Mohd,Adzahan ^[3]

作者单位： Department of Process & Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia. ^[1] Department of Process & Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia ; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia ; Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia. ^[2] Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia. ^[3]

关键词 Clarification Enzymatic treatment Pummelo fruit juice and phenolic compounds

DOI 10.1007/s13197-014-1554-9

PMID 26243926

发布时间 2020-09-29

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交