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trueyeoman
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【序号】:1
【作者】:
Tünde Vatai, Mojca Škerget, Željko Knez
【题名】:
Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide
【期刊】:
Journal of Food Engineering,
【年、卷、期、起止页码】:
Volume 90, Issue 2, January 2009, Pages 246-254
【全文链接】:

【序号】:2
【作者】:
Bénédicte Lorrain, Kleopatra Chira, Pierre-Louis Teissedre
【题名】:
Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages
【期刊】:
Food Chemistry
【年、卷、期、起止页码】:
In Press, Corrected Proof, Available online 15 December 2010
【全文链接】:

【序号】:3
【作者】:
Sergio Gómez-Alonso, Esteban García-Romero, Isidro Hermosín-Gutiérrez
【题名】:
HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence
【期刊】:
Journal of Food Composition and Analysis
【年、卷、期、起止页码】:
Volume 20, Issue 7, November 2007, Pages 618-626
【全文链接】:

【序号】:4
【作者】:
Shelly Hogan, Lei Zhang, Janrong Li, Bruce Zoecklein, Kequan Zhou
【题名】:
Antioxidant properties and bioactive components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera) wine grapes
【期刊】:
LWT - Food Science and Technology
【年、卷、期、起止页码】:
Volume 42, Issue 7, September 2009, Pages 1269-1274
【全文链接】:

【序号】:5
【作者】:
P. B. Andrade, G. Mendes, V. Falco, P. Valentão, R. M. Seabra
【题名】:
Preliminary study of flavonols in port wine grape varieties
【期刊】:
Food Chemistry
【年、卷、期、起止页码】:
Volume 73, Issue 4, June 2001, Pages 397-399
【全文链接】:
推荐答案:hstudent回复于2011/01/06
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