Preparation and stability of whole lotus root juice based on high-pressuremicrochannel grinding technology

doi:10.13995/j.cnki.11-1802/ts.018881

LI Juan, GE Bingquan, XU Xueer, YING Renwen, LU Zhengjie, HU Weicheng, CHEN Yang, FENG Fu, YU Peibing, CHEN Zhengxing

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (9) : 123-127.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (9) : 123-127. DOI: 10.13995/j.cnki.11-1802/ts.018881

Preparation and stability of whole lotus root juice based on high-pressuremicrochannel grinding technology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(9): 123-127 https://doi.org/10.13995/j.cnki.11-1802/ts.018881

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Received	Published
2018-09-25	2019-05-15
Issue Date
2019-06-06

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