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Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice
Author(s):
Emmanuel Kwaw
,
Yongkun Ma
,
William Tchabo
,
Augustina Sackle Sackey
,
Maurice Tibiru Apaliya
,
Lulu Xiao
,
Meng Wu
,
Frederick Sarpong
Publication date
Created:
August 2018
Publication date
(Print):
August 2018
Journal:
Food Bioscience
Publisher:
Elsevier BV
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There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
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Author and article information
Journal
Title:
Food Bioscience
Abbreviated Title:
Food Bioscience
Publisher:
Elsevier BV
ISSN (Print):
22124292
Publication date Created:
August 2018
Publication date (Print):
August 2018
Volume
: 24
Pages
: 17-25
Article
DOI:
10.1016/j.fbio.2018.05.004
SO-VID:
4c407649-2b17-4492-a957-2cea2b5dbb98
Copyright ©
© 2018
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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