|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method : Collaborative Study 显示文摘 | Jungmin L Durst RW Wrolstad RE | 2005 | Journal of AOAC International2005，88，5： | 1 |
| 2 | Determination of total monomerie anthoeyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study显示文摘 | Lee J Durst RW Wrolstad RE | 2005 | Journal of the AOAC International2005，88，5： | 1 |
| 3 | Determination of total monomer-ic anthocyanin pigment content of fruit juices,beverages,natural colorants,and wines by the pH differential method:Collaborative study显示文摘 | Lee J Durst RW Wrolstad RE | | 0，，05： | 1 |
| 4 | Glycosidase activity of enzyme preparations used in fruit juice processing显示文摘 | Wrolstad RE Wightman JD Durst RW | 1994 | Food Technology1994，11，： | 1 |
| 5 | Determination of total mon- omeric anthocyanin pigment content of fruit juices, bevera- ges, natural colorants, and wines by the pH differential method : collaborative study显示文摘 | Lee J Durst RW Wrolstad RE | 2005 | Journal of AOAC Interna- tional2005，88，5： | 1 |
| 6 | Tracking color and pigment changes in anthocyanin products 显示文摘 | Wrolstad RE Durst RW Lee JM | 2005 | Trends in Food Science and Technology2005，16，6： | 1 |
| 7 | Delermenination of totalanthocyanidin pigment content of juice, beverages, naturalcolorants and wine by the pH defferential method ; collaborativestudy显示文摘 | Lee J Durst RW Wrolstad RK | 2005 | JAOAC Int2005，8，5： | 1 |
| 8 | Impact of juice processing on blueberry anthocyanins and polyphenolics: comparison two pretreatments 显示文摘 | Lee J Durst RW Wrolstad R E | 2002 | Journal of Food Science2002，67，： | 1 |
| 9 | Determination of total monomeric anthocyanin pigment content of fruit juices,beverages,natural col-orants,and wines by the pH differential method:collaborative study显示文摘 | Lee J Durst RW Wrolstad RE | | 0，，05： | 1 |
| 10 | Variability of phytonutrient content of potato in relation to growing location and cooking method显示文摘 | BrownCR Durst RW Wrolstad R | 2008 | Potato Ros2008，51，： | 1 |
| 11 | Determination of total monomeric anthoeyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH dif- ferential method: collaborative study显示文摘 | Lee J Durst RW Wrolstad RE | 2005 | J AOAC Int2005，88，5： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员