【序号】:1
【作者】Ya-Qin Wen, Fei He, Bao-Qing Zhu, Yi-Bin Lan, Qiu-Hong Pan, Chun-You Li, Malcolm J. Reeves, Jun Wang
【题名】:Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)
【期刊】:food chem
【年、卷、期、起止页码】:2014, 152, Pages 29-36
【全文链接】:
【序号】:2
【作者】Vera Lavelli, P.S.C. Sri Harsha, Luisa Torri, Giuseppe Zeppa
【题名】:Use of winemaking by-products as an ingredient for tomato puree: The effect of particle size on product quality
【期刊】:food chem
【年、卷、期、起止页码】:2014, 152, Pages 162-168
【全文链接】:
【序号】:3
【作者】Antonio Coletta, Silvia Berto, Pasquale Crupi, Maria Carla Cravero, Pasquale Tamborra, Donato Antonacci, Pier Giuseppe Daniele, Enrico Prenesti
【题名】:Effect of viticulture practices on concentration of polyphenolic compounds and total antioxidant capacity of Southern Italy red wines
【期刊】:food chem
【年、卷、期、起止页码】:2014, 152, Pages 467-474
【全文链接】:
【序号】:4
【作者】Lauren Renee Brewer, Jittawan Kubola, Sirithon Siriamornpun, Thomas J. Herald, Yong-Cheng Shi
【题名】:Wheat bran particle size influence on phytochemical extractability and antioxidant properties
【期刊】:food chem
【年、卷、期、起止页码】:2014, 152, Pages 483-490
【全文链接】:
【序号】:5
【作者】Xia Li, Tingting Wang, Bin Zhou, Wenyuan Gao, Jingguo Cao, Luqi Huang
【题名】:Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties (Pyrus spp.)
【期刊】:food chem
【年、卷、期、起止页码】:2014, 152, Pages 531-538
【全文链接】:
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补充答案:
qq250083771回复于2014/01/03
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