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	Influence of different pulsed electric field strengths on the quality of the grapefruit juice (EI收录SCI收录)
	Aadil, Rana Muhammad[1,2]; Zeng, Xin-An[1]; Ali, Amjad[1]; Zeng, Feng[1]; Farooq, Muhammad Adil[1]; Han, Zhong[1]; Khalid, Saud[1]; Jabbar, Saqib[3]
刊名	International Journal of Food Science and Technology
	2015
卷号	50页码:2290-2296
关键词	Anthocyanins Biology Electric fields Food processing Microorganisms Pigments Sugars
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2211817
专题	华南理工大学
作者单位	1.[1] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China 2.[2] Department of Agriculture Extension and Communication, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan 3.[3] Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
推荐引用方式 GB/T 7714	Aadil, Rana Muhammad[1,2],Zeng, Xin-An[1],Ali, Amjad[1],等. Influence of different pulsed electric field strengths on the quality of the grapefruit juice (EI收录SCI收录)[J]. International Journal of Food Science and Technology,2015,50:2290-2296.
APA	Aadil, Rana Muhammad[1,2].,Zeng, Xin-An[1].,Ali, Amjad[1].,Zeng, Feng[1].,Farooq, Muhammad Adil[1].,...&Jabbar, Saqib[3].(2015).Influence of different pulsed electric field strengths on the quality of the grapefruit juice (EI收录SCI收录).International Journal of Food Science and Technology,50,2290-2296.
MLA	Aadil, Rana Muhammad[1,2],et al."Influence of different pulsed electric field strengths on the quality of the grapefruit juice (EI收录SCI收录)".International Journal of Food Science and Technology 50(2015):2290-2296.

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