维普期刊资源整合服务平台（V6.5）

30篇 您的检索式：作者名="HRAZDINA G"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Anthocyanins as food colorants:effect of pH on the formation of anthocyanin-rutin complexes显示文摘	M Williams G Hrazdina	1979	J Food Sci1979，44，1：	1
2	Inducaion of anthocyanin formation and of enzymes related to its biosynthesis by UV light in cell cultures of Haplapappus gracilis 显示文摘	Wellman E Hrazdina G Grisebach H	1976	Phytochemistry1976，15，6：	1
3	Structural aspects of anthocyain -flavonoid complex formation and its role in plant color 显示文摘	Chen L Hrazdina G	1981	Phytochemistry1981，20，：	1
4	Anthocyanins as food colorants:effect of pH on the formation of anthocyanin-rutin complexes显示文摘	WILLIAMS M HRAZDINA G	1979	Journal of Food Science1979，44，1：	1
5	Compartmentation in phenolic metabolism 显示文摘	Hrazdina G	1994	Acta Horticulturae1994，381，：	1
6	Spatial organization of enzymes in plant metabolic pathways显示文摘	HRAZDINA G JENSEN R A	1992	Annual Review of Plant Physiology and Plant Molecular Biology1992，43，：	1
7	Physiological and biochemical events during development and maturation of grape berries显示文摘	Hrazdina G Parsons G F Mattick L R	1984	Am J Enol Vitic1984，35，4：	1
8	Induction of anthocyanin formation and of enzymes related to its biosynthesis by UV light in cell cultures of Haplopappus gracilis 显示文摘	Wellman E Hrazdina G Grisebach H	1976	Phytochemistry1976，15，6：	1
9	Structural aspects of anthocyanin- flavonoid complex formation and its role in plant color显示文摘	Chen L J Hrazdina G	1981	Phytoehem1981，20，：	1
10	Subcellular localization of enzymes of anthocyanin biometabolism in protoplasts显示文摘	Hrazdina G Wagner G J Siegelman H W	1978	Phytochemistry1978，17，1：	1
11	Physiological and biochemical events during development and maturation of grape berries显示文摘	Hrazdina G Parsons C F Mattick L R	1984	American Journal of Enology and Viticulture1984，35，4：	1
12	Physiological and biochemical events during development and maturation of grape berries 显示文摘	Hrazdina G Parsons G F Mattick L R	1984	American Journal of Enology and Viticulture1984，35，4：	1
13	Oxidation products of acylated an- thocyanins under acidic and neutral conditions 显示文摘	HRAZDINA G FRANESE A J	1974	Phytochemistry1974，13，8：	1
14	Oxidation products of acylated anthocyanins under acidic and neutral conditions 显示文摘	Hrazdina G Franese A J	1974	Phytochemistry1974，13，：	1
15	Structural aspects of anthocyanin-flavonoid complex formation and its role in plant color显示文摘	CHEN L J HRAZDINA G	1981	Phytochemistry1981，20，2：	1
16	Structural aspects of anthocyanin-flavonoid complex formation and its role in plant color显示文摘	CHEN L HRAZDINA G	1981	Phytochemistry1981，20，：	1
17	Anthocyanins as food colorants:effect of pH on the formation of anthocyanin-rutin complexes显示文摘	MWilliams G Hrazdina	1979	J Food Sci1979，44，1：	1
18	Copigmentation of anthocyanins under physiological conditions显示文摘	SCHEFFELD P HRAZDINA G	1978	Journal of Food Science1978，43，：	1
19	nthoc yanins as food colorants : effect of pH on the formation of anthocyaninrutin complexes 显示文摘	Williams M Hrazdina G	1979	J Food Sci1979，44，1：	1
20	Aroma production by tissue cultures 显示文摘	Hrazdina G	2006	Agric Food Chem2006，54，：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

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

用户提示