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	Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice
	Kwaw, Emmanuel[1]; Ma, Yongkun[2]; Tchabo, William[3]; Apaliya, Maurice Tibiru[4]; Sackey, Augustina Sackle[5]; Wu, Meng[6]; Xiao, Lulu[7]
刊名	INTERNATIONAL JOURNAL OF FOOD PROPERTIES
	2018
卷号	21期号:1页码:228-243
关键词	Fermentation Influence Lactic acid bacteria Mulberry Pasteurization Pulsed light
ISSN号	1094-2912
DOI	http://dx.doi.org/10.1080/10942912.2018.1446024
URL标识	查看原文
收录类别	SCI(E) ; EI
WOS记录号	WOS:000430419000001
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5337485
专题	江苏大学
作者单位	1.[1]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Peoples R China. 2.Cape Coast Tech Univ, Sch Appl Sci & Arts, Cape Coast, Ghana. 3.[2]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Peoples R China. 4.[3]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Peoples R China. 5.[4]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Peoples R China. 6.[5]Cape Coast Tech Univ, Sch Appl Sci & Arts, Cape Coast, Ghana. 7.[6]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Peoples R China. 8.[7]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Peoples R China.
推荐引用方式 GB/T 7714	Kwaw, Emmanuel[1],Ma, Yongkun[2],Tchabo, William[3],et al. Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice[J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2018,21(1):228-243.
APA	Kwaw, Emmanuel[1].,Ma, Yongkun[2].,Tchabo, William[3].,Apaliya, Maurice Tibiru[4].,Sackey, Augustina Sackle[5].,...&Xiao, Lulu[7].(2018).Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice.INTERNATIONAL JOURNAL OF FOOD PROPERTIES,21(1),228-243.
MLA	Kwaw, Emmanuel[1],et al."Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice".INTERNATIONAL JOURNAL OF FOOD PROPERTIES 21.1(2018):228-243.

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