Wu, A.; Lv, J.; Ju, C.; Wang, Y.; Zhu, Y.; Chen, J.
Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification. Foods 2022, 11, 671.
https://doi.org/10.3390/foods11050671
AMA Style
Wu A, Lv J, Ju C, Wang Y, Zhu Y, Chen J.
Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification. Foods. 2022; 11(5):671.
https://doi.org/10.3390/foods11050671
Chicago/Turabian Style
Wu, Andi, Jimin Lv, Changxin Ju, Yiwen Wang, Yanyun Zhu, and Jianchu Chen.
2022. "Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification" Foods 11, no. 5: 671.
https://doi.org/10.3390/foods11050671
APA Style
Wu, A., Lv, J., Ju, C., Wang, Y., Zhu, Y., & Chen, J.
(2022). Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification. Foods, 11(5), 671.
https://doi.org/10.3390/foods11050671