摘要
将黑曲霉 β 葡萄糖苷酶应用于果汁、茶汁、果酒等的增香 ,经感官鉴评 ,样品间存在显著差异 ,显示较好增香效果。
Experiments on enhancement of the aroma of fruit juice,tea liquor and wine by using the β glucosidase of Asp niger have been performed There are outstanding difference in samples from organoleptic evaluation and the effects of enhancing aroma are satisfactory
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2000年第2期5-6,32,共3页
Food and Fermentation Industries
基金
国家攻关课题研究内容!(85 609032)
