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20篇 您的检索式：作者名="Matiacevich"

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	题名	作者	年代	出处	被引量
1	A critical evaluation of flurescence as a potential marker for the Maillard reation显示文摘	Silvia B Matiacevich M Pilar B	2006	Food Chemistry2006，95，：	1
2	A critical evaluation offluorescence as a potential marker for the Maillardreaction显示文摘	Matiacevich S B Pilar Buera M	2006	Food Chemistry2006，95，3：	1
3	A critical evaluation of fluorescence as a potentialmarker for the Maillard reaction 显示文摘	Matiacevich S B Buera M P	2006	Food Chemistry2006，95，：	1
4	Acriticao evaluation of fluorescence as a potential marker for the Maillard reaction显示文摘	Silvia B Matiacevich M Pilar Buera	2006	Food Chemistry2006，95，：	1
5	A critical evaluation of fluorescence as a potential marker for the Maillard reation显示文摘	Matiacevich S B Buera M P	2006	Food Chemistry2006，95，：	1
6	A critical evaluation of fluorescence as a potential marker for the Maillard reaction显示文摘	MATIACEVICH S B BUERA M P	2006	Food Chem2006，95，3：	1
7	A critical evaluation of fluorescence as a potential marker for the Maillard reaction显示文摘	Matiacevich S B Buera M P	2006	Food Chemistry2006，95，3：	1
8	A critical evalution of fluorescence as a potential markers for the Maillard reaction显示文摘	MATIACEVICH S B BUERA M P	2006	Food Chemistry2006，95，：	1
9	Thermal transitions of pulp and cuticle of blueberries显示文摘	Paulo Díaz Olivia Henríquez Javier Enrione Silvia Matiacevich	2011	Thermochimica Acta2011，，：	1
10	Characteristics of hy-droxy propyl methyl cellulose(HPMC)based edible film devel-oped for blueberry coatings显示文摘	Osorio FA Molina P Matiacevich S		0，，：	1
11	A critical evaluation of flurescence as a potential marker for the Maillardreation显示文摘	Silvia B Matiacevich M Pilar Buera		0，，：	1
12	A critical evaluation of fluorescence as a potential marker for the Maillard reaction 显示文摘	MATIACEVICH S B BUERA M P	2006	Food Chemistry2006，95，3：	1
13	A critical evaluation of fluorescence as a potential marker for the Maillard reaction显示文摘	Silvia B. Matiacevich M. Pilar Buera	2005	Food Chemistry2005，，3：	1
14	Protein deterioration and longevity of quinoa seeds during long-term storage显示文摘	Castellion M Matiacevich S Buera P		0，，：	1
15	A critical evaluation of fluorescence as a potential marker for the Maillard reaction显示文摘	MATIACEVICH S BUERA M	2006	Food Chemistry2006，95，3：	1
16	A critical evaluation of fluorescence as a potential marker for the Maillard reaction显示文摘	MATIACEVICH S B PILAR BUERA M	2006	Food Chem2006，95，：	1
17	A critical evaluation of fluorescence as a potential marker for the Maillard reaction显示文摘	MATIACEVICH S PILARBUERA M	2006	Food Chemistry2006，95，3：	1
18	A critical evalution of fluorescence as a potential marker for the Maillard reaction显示文摘	Matiacevich S Buera M	2006	FoodChemistry2006，95，3：	1
19	A critical evaluation of flurescence as a potential marker for the Maillard reation显示文摘	Silvia B Matiacevich M Pilar Buera	2006	Food Chemistry2006，95，：	1
20	A critical evaluation offluorescence as a potential marker for the Maillard reaction显示文摘	Silvia B Matiacevich M Pilar Buera	2006	Food Chemistry2006，95，3：	1

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