HPLC-DAD-ESI-MS(2) analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction.

MLA

Zhu, Zhenzhou, et al. “HPLC-DAD-ESI-MS(2) Analytical Profile of Extracts Obtained from Purple Sweet Potato after Green Ultrasound-Assisted Extraction.” Food Chemistry, vol. 215, Jan. 2017, pp. 391–400. EBSCOhost, https://doi.org/10.1016/j.foodchem.2016.07.157.

APA

Zhu, Z., Guan, Q., Koubaa, M., Barba, F. J., Roohinejad, S., Cravotto, G., Yang, X., Li, S., & He, J. (2017). HPLC-DAD-ESI-MS(2) analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction. Food Chemistry, 215, 391–400. https://doi.org/10.1016/j.foodchem.2016.07.157

Chicago

Zhu, Zhenzhou, Qingyan Guan, Mohamed Koubaa, Francisco J Barba, Shahin Roohinejad, Giancarlo Cravotto, Xinsun Yang, Shuyi Li, and Jingren He. 2017. “HPLC-DAD-ESI-MS(2) Analytical Profile of Extracts Obtained from Purple Sweet Potato after Green Ultrasound-Assisted Extraction.” Food Chemistry 215 (January): 391–400. doi:10.1016/j.foodchem.2016.07.157.