维普期刊资源整合服务平台（V6.5）

维普中文期刊产品整合服务

10篇 您的检索式：作者名="Caporiccio B"

选中清除导出查看参考文献查看引证文献引用追踪共1页首页上一页第1页下一页末页 /1 跳转

		题名	作者	年代	出处	被引量
	1	Synthesis and Applications of Polysiloxanes Containing Photocrosslinkable Oxaalkylene Styrenyl Groups显示文摘	Boutevin B Caporiccio G	2002	Eur Polym J2002，38，8：	1
	2	Red wine phenolic compounds reduce plasma lipids and apolipoprotein B and prevent early aortic atherosclerosis in hypercholesterolemic Golden Syrian hamster (Mesocricetus auratus)显示文摘	Auger C Caporiccio B Landrault N	2001	Nutr Metab2001，131，：	1
	3	Assessment of selenium bioavailability from high-selenium Spirulina subfracfions in selenium-deficient rats显示文摘	CASES J WYSOCKA I A CAPORICCIO B		J Agile Food Chem0，50，13：	1
	4	Synthesis and applications of polysiloxanes containing photocrosslinkable oxaalkylene styrenyl groups显示文摘	ABDELLAH L BOUTEVIN B CAPORICCIO G	2002	Eur Polym J2002，38，8：	1
	5	Nutritional rehabilation of malnaurished rats by di-and tripeptides:nitrogen metabolism and intestinal response 显示文摘	Infante J L Z Rouanet J M Caporiccio B	1992	Journal of Nutritional Biochemistry1992，3，：	1
	6	Synthesis and applications of polysiloxanes containing photocrosslinkable oxaalkylene styrenyl groups 显示文摘	ABDELLAH L BOUTEVIN B CAPORICCIO G	2002	Eur Polym J2002，38，：	1
	7	Red winephenolic compounds reduce plasma lipids andapolipoprotein Band prevent early aortic atherosclerosis in hypercholesterolemic Golden Syrian hamster (Mesocricetusauratus) 显示文摘	AAUGERC CAPORICCIO B LANDRAULT N et a\|	2001	NutrMetab2001，131，：	1
	8	Iron and zinc in vitro availability in pearl millet flours (pennisetum glaucum)with varying phytate,tannin,and fiber contents显示文摘	Lestienne I Besancon P Caporiccio B	2005	J Agric Food Chem2005，53，：	1
	9	Assessment of selenium bioavailability from high-selenium Spirulina Subfractions in selenium-deficient rats显示文摘	Cases J Wysocka I A Caporiccio B	2002	J Agrie Food Chem2002，13，：	1
	10	Glutathione-related enzymic activities in rats receiving high cholesterol or standard diets supplemented with two forms of selenium显示文摘	Cases J Puig M Caporiccio B	1999	Food Chemistry1999，65，2：	1

返回顶部每页显示：

共1页首页上一页第1页下一页末页 /1 跳转

goolge学术搜索-维普

网站首页 | 关于我们 | 联系我们 | 产品服务 | 客服中心 | 广告服务 | 版权声明 | 网站联盟 | 友情链接 | 售卡网点

版权所有© 渝B2-20050021-1　渝公网安备 50019002500403号　违法和不良信息举报中心

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费