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	Preparation of Highly Clarified Anthocyanin-Enriched Purple Sweet Potato Juices by Membrane Filtration and Optimization of Their Sensorial Properties
	Zhu, Zhenzhou; Guan, Qingyan; Koubaa, Mohamed; Barba, Francisco J.*; He, Jingren*
刊名	Journal of Food Processing and Preservation
	2017
卷号	41期号:3页码:-
ISSN号	0145-8892
DOI	10.1111/jfpp.12929
URL标识	查看原文
WOS记录号	WOS:000405783400039;EI:20164603016595
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5578582
专题	武汉轻工大学
作者单位	1.[Zhu, Zhenzhou 2.Guan, Qingyan 3.He, Jingren] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.
推荐引用方式 GB/T 7714	Zhu, Zhenzhou,Guan, Qingyan,Koubaa, Mohamed,et al. Preparation of Highly Clarified Anthocyanin-Enriched Purple Sweet Potato Juices by Membrane Filtration and Optimization of Their Sensorial Properties[J]. Journal of Food Processing and Preservation,2017,41(3):-.
APA	Zhu, Zhenzhou,Guan, Qingyan,Koubaa, Mohamed,Barba, Francisco J.*,&He, Jingren*.(2017).Preparation of Highly Clarified Anthocyanin-Enriched Purple Sweet Potato Juices by Membrane Filtration and Optimization of Their Sensorial Properties.Journal of Food Processing and Preservation,41(3),-.
MLA	Zhu, Zhenzhou,et al."Preparation of Highly Clarified Anthocyanin-Enriched Purple Sweet Potato Juices by Membrane Filtration and Optimization of Their Sensorial Properties".Journal of Food Processing and Preservation 41.3(2017):-.

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