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29篇 您的检索式：作者名="ARAPITSAS P"

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	题名	作者	年代	出处	被引量
1	Pressurized solvent extraction and monolithic column HPLC/DAD analysis of anthocyanins in red cabbage 显示文摘	Arapitsas P Turner C	2008	Talanta2008，74，5：	1
2	Characterisation of anthocyanins in red cabbage using high resolution liquid chromatogra- phy coupled with photodiode array detection and electrospray ioniza- tion-linear ion trap mass spectrometry显示文摘	ARAPITSAS P SJOBERG P J R TURNER C	2008	Food Chem2008，109，：	1
3	Pressurized solvent extraction and monolithic column-HPLC/DAD analysis of anthocyanins in red cabbage显示文摘	P Arapitsas C Turner		0，，17：	1
4	Identification and quantification of polyphenolic compounds from okra seeds and skins显示文摘	Arapitsas P	2008	Food Chemistry2008，110，：	1
5	Artificial aging of wines using oak chips 显示文摘	Arapitsas P Antonopoulos A Stefanou E	2004	Food Chemistry2004，86，：	1
6	Artificial aging of wines using oak chips 显示文摘	Arapitsas P Antonopoulos A Stefanou E	2004	Food Chemistry2004，86，：	1
7	Artificial aging of wines using oak chips显示文摘	ARAPITSAS P ANTONOPOULOS A STEFANOU E	2004	Food Chemistry2004，86，4：	1
8	Identification and quantification of polyphenolic compounds from okra seeds and skins 显示文摘	Arapitsas P	2008	Food Chemistry2008，110，4：	1
9	Pressurized solvent extraction and monolithic column-HPLC/DAD analysis of anthocyanins in red cabbage显示文摘	ARAPITSAS P TURNER C	2008	Talanta2008，74，：	1
10	Artificial aging of wines using oak chips显示文摘	Arapitsas P Antonopoulos A Stdanou E et el	2004	Food Chemistry2004，86，4：	1
11	Identification and quantification of polyphanolic com- pounds from okra seeds and skins 显示文摘	Arapitsas P	2008	Food Chemistry2008，110，4：	1
12	Iden6fication and quantification ofpolyphenolic compounds from okra seeds and skins显示文摘	ARAPITSAS P	2008	Food Chemistry2008，110，4：	1
13	Artificial aging of wines using oak chips显示文摘	Arapitsas P Antonopoulos A Stefanou E	2004	Food Chemistry2004，86，：	1
14	Artificial aging of wines using oak chips显示文摘	Arapitsas P Antonopoulos A Stefanou E	2004	Food Chemistry2004，6，：	1
15	Artificial aging of wines using oak chips显示文摘	ARAPITSAS P ANTONOPOULOS A STEFANOU E	2004	Food Chemistry2004，86，4：	1
16	Pressurized solvent extraction and monolithic column-HPLC/DAD analysis of anthocyanins in red cabbage显示文摘	Arapitsas P Turner C	2008	Talanta2008，74，5：	1
17	Artificial aging of wines using oak chips 显示文摘	ARAPITSAS P Antonopoulos A Stefanou E	2004	Food Chemistry2004，86，4：	1
18	Identification and quantification of polyphenolic compounds from okra seeds and skins显示文摘	Arapitsas P		0，，04：	1
19	Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry显示文摘	Arapitsas P Sjoberg P J R Turner C	2008	Food Chemistry2008，109，：	1
20	Artificial aging of wines using oak chips显示文摘	P Arapitsas A Antonopoulos E Stefanou	2004	Food Chemistry2004，，86：	1

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