锦橙键合态芳香物质酶解条件优化研究

陈朸为, 潘思轶

Study of Optimization on Bound Volatile Aroma Compounds Hydrolyzed byβ-D-glucosidase in Glorious Oranges Juice

CHEN Li-Wei, PAN Si-Yi

食品科学 . 2007, (4): 175 -178 .