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	Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities 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	LWT-FOOD SCIENCE AND TECHNOLOGY
	2018
卷号	92页码:61-66
关键词	Mulberry Pulsed light Ultrasonication Beverage Antiradical activity
ISSN号	0023-6438
DOI	http://dx.doi.org/10.1016/j.lwt.2018.02.016
URL标识	查看原文
收录类别	SCI(E) ; EI
WOS记录号	WOS:000430770400009
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5339020
专题	江苏大学
作者单位	1.[1]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 2.Cape Coast Tech Univ, Sch Appl Sci & Arts, POB AD50, Cape Coast, Ghana. 3.[2]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 4.[3]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 5.[4]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 6.[5]Cape Coast Tech Univ, Sch Appl Sci & Arts, POB AD50, Cape Coast, Ghana. 7.[6]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 8.[7]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China.
推荐引用方式 GB/T 7714	Kwaw, Emmanuel[1],Ma, Yongkun[2],Tchabo, William[3],et al. Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2018,92:61-66.
APA	Kwaw, Emmanuel[1].,Ma, Yongkun[2].,Tchabo, William[3].,Apaliya, Maurice Tibiru[4].,Sackey, Augustina Sackle[5].,...&Xiao, Lulu[7].(2018).Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice.LWT-FOOD SCIENCE AND TECHNOLOGY,92,61-66.
MLA	Kwaw, Emmanuel[1],et al."Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice".LWT-FOOD SCIENCE AND TECHNOLOGY 92(2018):61-66.

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