Selective removal of bitter compounds from grapefruit juice and from aqueous solution with cyclodextrin polymers and with Amberlite XAD-4
- 1 September 1986
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 34 (5), 837-840
- https://doi.org/10.1021/jf00071a018
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Ion exchange and adsorbent resins for removal of acids and bitter principles from citrus juicesJournal of the Science of Food and Agriculture, 1985
- Improved flavor of navel orange and grapefruit juices by removal of bitter components with .beta.-cyclodextrin polymerJournal of Agricultural and Food Chemistry, 1984
- Bitterness Reduction of Naringin and Limonin byβ-CyclodextrinAgricultural and Biological Chemistry, 1982
- Reduction of bitterness and acidity in grapefruit juice by adsorptive processesJournal of the Science of Food and Agriculture, 1982
- A high-pressure liquid chromatographic method for the resolution and quantitation of naringin and naringenin rutinoside in grapefruit juiceJournal of Agricultural and Food Chemistry, 1976