## Abstract The present work explores the use of enzymes for debittering grapefruit (__Citrus paradisi__) juice. The debittering process was optimised using a statistical approach. A full factorial design using enzyme concentration (0.25, 0.5 and 1.0 g l^−1^), incubation temperature (25, 30 and 40
✦ LIBER ✦
Volatile flavour components of grapefruit juice (Citrus paradisi Macfadyen)
✍ Scribed by Alberto J. Núnez; Henk Maarse; Jo M. H. Bemelmans
- Publisher
- John Wiley and Sons
- Year
- 1985
- Tongue
- English
- Weight
- 384 KB
- Volume
- 36
- Category
- Article
- ISSN
- 0022-5142
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