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37篇 您的检索式：作者名="Arapitsas"

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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	Identification and quantification of polyphenolic compounds from okra seeds and skins显示文摘	Panagiotis Arapitsas	2008	Food Chemistry2008，110，：	1
3	Pressurized hot water extraction of anthocyanins from red onion:A study on extraction and degradation kinetics显示文摘	Petersson Erik Liu jiayin Arapitsas Panagiotis		0，，19：	1
4	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
5	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
6	Identification and quantification of polyphenolic compounds from okra seeds and skins显示文摘	Arapitsas P	2008	Food Chemistry2008，110，：	1
7	Artificial aging of wines using oak chips 显示文摘	Arapitsas P Antonopoulos A Stefanou E	2004	Food Chemistry2004，86，：	1
8	Artificial aging of wines using oak chips 显示文摘	Arapitsas P Antonopoulos A Stefanou E	2004	Food Chemistry2004，86，：	1
9	Artificial aging of wines using oak chips显示文摘	ARAPITSAS P ANTONOPOULOS A STEFANOU E	2004	Food Chemistry2004，86，4：	1
10	Identification and quantification of polyphenolic compounds from okra seeds and skins 显示文摘	Arapitsas P	2008	Food Chemistry2008，110，4：	1
11	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
12	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
13	Artificial aging of wines using oak chips显示文摘	P. Arapitsas A. Antonopoulos E. Stefanou V.G. Dourtoglou	2003	Food Chemistry2003，，4：	1
14	Identification and quantification of polyphanolic com- pounds from okra seeds and skins 显示文摘	Arapitsas P	2008	Food Chemistry2008，110，4：	1
15	Iden6fication and quantification ofpolyphenolic compounds from okra seeds and skins显示文摘	ARAPITSAS P	2008	Food Chemistry2008，110，4：	1
16	Hydrolyzable tannin analysis in food显示文摘	Panagiotis Arapitsas	2012	Food Chemistry2012，，3：	1
17	Artificial aging of wines using oak chips显示文摘	Arapitsas P Antonopoulos A Stefanou E	2004	Food Chemistry2004，86，：	1
18	Identification and quantification of polyphenolic compounds from okra seeds and skins显示文摘	Panagiotis Arapitsas	2008	Food Chemistry2008，，4：	1
19	Artificial aging of wines using oak chips显示文摘	Arapitsas P Antonopoulos A Stefanou E	2004	Food Chemistry2004，6，：	1
20	Artificial aging of wines using oak chips显示文摘	ARAPITSAS P ANTONOPOULOS A STEFANOU E	2004	Food Chemistry2004，86，4：	1

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