Enzyme-assisted biotransformation increases hesperetin content in citrus juice by-products.
作者信息
Ruviaro Amanda Roggia, Barbosa Paula de Paula Menezes, Macedo Gabriela Alves
机构信息
School of Food Engineering, Department of Food and Nutrition, University of Campinas UNICAMP, 13083-862 Campinas, SP, Brazil.
School of Food Engineering, Department of Food Science, University of Campinas UNICAMP, 13083-862 Campinas, SP, Brazil.
出版信息
Food Res Int. 2019 Oct;124:213-221. doi: 10.1016/j.foodres.2018.05.004. Epub 2018 May 4.
Abstract
摘要
Zotero 插件