Stirring-assisted dead-end ultrafiltration for protein and polyphenol recovery from purple sweet potato juices: Filtration behavior investigation and HPLC-DAD-ESI-MS2 profiling

MLA

Fenqi Yuan, et al. “Stirring-Assisted Dead-End Ultrafiltration for Protein and Polyphenol Recovery from Purple Sweet Potato Juices: Filtration Behavior Investigation and HPLC-DAD-ESI-MS2 Profiling.” Separation and Purification Technology, vol. 169, Sept. 2016, pp. 25–32. EBSCOhost, https://doi.org/10.1016/j.seppur.2016.05.023.

APA

Fenqi Yuan, Zhenzhou Zhu, Xiaohui Di, Wuliang Wang, Shen Wangyang, Mohamed Koubaa, Francisco J. Barba, & Zhengming Xu. (2016). Stirring-assisted dead-end ultrafiltration for protein and polyphenol recovery from purple sweet potato juices: Filtration behavior investigation and HPLC-DAD-ESI-MS2 profiling. Separation and Purification Technology, 169, 25–32. https://doi.org/10.1016/j.seppur.2016.05.023

Chicago

Fenqi Yuan, Zhenzhou Zhu, Xiaohui Di, Wuliang Wang, Shen Wangyang, Mohamed Koubaa, Francisco J. Barba, and Zhengming Xu. 2016. “Stirring-Assisted Dead-End Ultrafiltration for Protein and Polyphenol Recovery from Purple Sweet Potato Juices: Filtration Behavior Investigation and HPLC-DAD-ESI-MS2 Profiling.” Separation and Purification Technology 169 (September): 25–32. doi:10.1016/j.seppur.2016.05.023.