Characterization of nariginase enzyme for production of debittered low alcoholic naturally carbonated kinnow beverage
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T663.33 N29C
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T663.33 N29C (Browse shelf(Opens below)) | Not for loan | 251543 |
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
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