Reduction of the Astringency of Sour Cultivar Carambola Juice by Addition of Vital Wheat Gluten, Polyvinylpolypyrrolidone or β- Cyclodextrin Polymer

Hwang, W. M.W. M.HwangLee, C. Y.C. Y.Lee吳瑞碧Wu, . J. S.. J. S.WuWu, James Swi-BeaJames Swi-BeaWu2009-01-232018-06-292009-01-232018-06-291994http://ntur.lib.ntu.edu.tw//handle/246246/113518en-USReduction of the Astringency of Sour Cultivar Carambola Juice by Addition of Vital Wheat Gluten, Polyvinylpolypyrrolidone or β- Cyclodextrin Polymerjournal article