目的:探讨琯溪蜜柚中主要苦味物(柚皮苷、柠碱和诺米林)的丙酮提取最佳工艺条件。
Objective:To optmize the acetone extraction processing for bitterness such as naringin, limonin and nornilin in Guanxi pomelo.
目的:探讨琯溪蜜柚中主要苦味物(柚皮苷、柠碱和诺米林)的丙酮提取最佳工艺条件。
Objective:To optmize the acetone extraction processing for bitterness such as naringin, limonin and nornilin in Guanxi pomelo.
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