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Removal of the bitter taste of citrus juices and citrus fruit pulps is possible by enzymatic cleavage of the sugar moiety using a mixture of a-rhamnosidase and P-glucosidase. These enzymes are isolated from microorganisms such as Phomopsis citri, Cochliobolus miyabeanus or Rhizoctonia solanii ... [Pg.832]

See other pages where Phomopsis citri is mentioned: [Pg.196] [Pg.320] [Pg.252] [Pg.654] [Pg.196] [Pg.320] [Pg.252] [Pg.654] [Pg.341]

See also in sourсe #XX -- [ Pg.15 , Pg.341 ]

See also in sourсe #XX -- [ Pg.15 , Pg.341 ]

See also in sourсe #XX -- [ Pg.341 ]