Research and application of natural bitterness lnhibitors;

Discussion on the Bitterness of Enzymic Hydrolysates of Proteins;

Establishment of bitterness appraisal method of Chinese drugs and preparation;

Studies on Bitterness Reduction of Citrus Juice with Three Methods;

Compared of naringin content and fruit bitter in Citrus grandis;

The original of the "bitter taste",the intermixed taste that affects the quality of the liquor,and the measures to eliminate its influence on liquor quality to the greatest extent are reviewed.

Sometimes bitter taste appears as numb and sore bitterness,burnt bitterness,acerbity,and sweet bitterness etc.

The bitter taste in liquor derived from raw materials,production techniques,and blending process.

Previous phytochemical studies have demonstrated the presence in the plant of quassinoids as well as indole alkaloids.

Oscillation of liquid membrane of water/oil/water system containing CTAB and picric acid;

Investigation on adsorbing properties of polyamide to picric acid;

After picric acid in water sample being chlorinated,chloropicrin is measured with ECD gas phase chromatography to determine the concentration of picric acid,and quality is determined by retention time and quantity by external standard method.