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11篇 您的检索式：作者名="BURSAL E"

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		题名	作者	年代	出处	被引量
	1	Polyphenol contents and in vitro antioxidant ac- tivities of lyophilised aqueous extract of kiwifruit (Actinidia deli- ciosa)显示文摘	Bursal E G L In I	2011	Food Research International2011，44，5：	1
	2	Polyphenol contents and in vitro antioxidant activities of lyophilised aqueous extract of kiwifruit (Actinidia deliciosa) 显示文摘	Bursal E Gtilqin 'I	2011	Food Research International2011，44，5：	1
	3	Polyphenol contents and antioxidant activity of lyophilized aqueous extract of propolis from Erzurum, Turkey 显示文摘	GULCIN I BURSAL E SEHITOGLU M H	2010	Food and Chemical Toxicolo- gy2010，48，89：	1
	4	Polyphenol contents and in vitro antioxidant aetiv-ities of lyophilised aqueous extract of kiwifruit (Actinidia deliciosa ) 显示文摘	Bursal E Gulein I	2011	Food Research International2011，44，5：	1
	5	Polyphenol contentsand antioxidant activity of lyophilized aqueous extract of propolisfrom Erzurum, Turkey显示文摘	Gulcin I Bursal E Sehitoglu M H ei al	2010	Food and Chemical Toxicology2010，48，89：	1
	6	Polypheno] contents and in vitro antioxidant activities of lyophilised aqueous extract of kiwifruit (Actinidia deliciosa)显示文摘	Bursal E Galgin I	2011	Food Res Int2011，44，：	1
	7	Polyphenol contents and antioxidant activity of lyophilized aqueous extract of propolis from Erzurum, Turkey显示文摘	Gulcin I Bursal E Sehitoglu MH	2010	Food And Chemical Toxicology2010，48，89：	1
	8	Antioxidant activity and polyphenol content of cherry stem ( Cerasus avium L) determined by LC-MS/MS 显示文摘	Bursal E Koksal E Gtilein I	2013	Food Research Interna- tional2013，51，1：	1
	9	Polyphenol contents and in vitro antioxidant activities of lyophilised aqueous extract of kiwifruit (Actinidia deliciosa)显示文摘	Bursal E Gül(c)in \|		0，，：	1
	10	Polyphenol contents and antioxidant activity of lyophilized aqueous extract of propolis from Erzurum,Turkey显示文摘	Gulcin I Bursal E Sehitoglu M H	2010	Food And Chemical Toxicology2010，48，89：	1
	11	Polyphenol contents and in vitro antioxidant activities of lyophilised aqueous extract of kiwifruit (Actinidia deliciosa)显示文摘	Bursal E G ulcin I	2011	Food Research International2011，44，5：	1

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