Characterization of nariginase enzyme for production of debittered low alcoholic naturally carbonated kinnow beverage
Navjot Kaur
Characterization of nariginase enzyme for production of debittered low alcoholic naturally carbonated kinnow beverage - Microbiology - Ludhiana PAU 2013 - 29cm.;59,xvii
Naringin, the bitter flavonone glycoside and primary bitter component in citrus fruit juices can be hydrolysed by naringinase enzyme into tasteless component, naringenin. A rapid detection test for naringinase producing microorganisms using FeCl3 has been
BEVERAGES - MICROBIOLOGY 2.KINNOW - PROCESSIONG 3.KINNOW - FE
BEVERAGES - MICROBIOLOGY 2.KINNOW - PROCESS
T663.33 N29C
Characterization of nariginase enzyme for production of debittered low alcoholic naturally carbonated kinnow beverage - Microbiology - Ludhiana PAU 2013 - 29cm.;59,xvii
Naringin, the bitter flavonone glycoside and primary bitter component in citrus fruit juices can be hydrolysed by naringinase enzyme into tasteless component, naringenin. A rapid detection test for naringinase producing microorganisms using FeCl3 has been
BEVERAGES - MICROBIOLOGY 2.KINNOW - PROCESSIONG 3.KINNOW - FE
BEVERAGES - MICROBIOLOGY 2.KINNOW - PROCESS
T663.33 N29C