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26篇 您的检索式：作者名="Spranger M I"

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	题名	作者	年代	出处	被引量
1	Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seods显示文摘	Spranger I Sun B Mateus A M	2008	Food Chemish-y2008，108，2：	1
2	Differentiation of red winemaking technologies by phenolic and volatile composition显示文摘	SPRANGER M I CLIMACO M C SUN B	2004	Anal Chim Aeta2004，513，1：	1
3	Critical factors of vanillin assay for catechins and proanthocyanidins显示文摘	Sun B Ricardo-da-Silva J M Spranger I	1998	Journal of Agricultural and Food Chemistry1998，46，：	1
4	Critical factors of vaniilin assay for catechins and proanthocyanidins 显示文摘	SUN B RICARDODASILVA M SPRANGER I	1998	J Agr Food Chem1998，46，10：	1
5	The European Organization for Research and Treatment of cancer breast cancer-specific quality of life questionnaire module:first results from a three-country field study显示文摘	SPRANGERS M A GROENVOLD M ARRARAS J I	1996	J Clin Oncol1996，14，10：	1
6	Critical factors of vanillin assay for catechins and proanthocyanidins显示文摘	Sun B Ricardo-da-Silva J M Spranger I	1998	Journal of Agricultural and Food Chemist131998，46，：	1
7	Critical factorsof vanillin assay for catechins and proanthocyanidins显示文摘	SUN B RICARDO-DA-SILVA J M SPRANGER I	1998	Journal ofAgricultural and Food Chemistry1998，46，10：	1
8	Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds 显示文摘	Spranger I Sun B Mateus A M	2008	Food Chemistry2008，108，2：	1
9	Critical factors of vanillin assay for catechins and proanthocyanidins显示文摘	SUN B S RICARDO-DA-SILVA J M SPRANGER I	1998	J Agr Food Chem1998，46，：	1
10	Differentiation of red winemaking technologies by phenolic and volatile composition显示文摘	Spranger M I Clímaco M C SUN BaoShan		0，，01：	1
11	High-resolution X-ray and NMR structures of the SMN Tudor domain:conformational variation in the binding site for symmetrically dimethylated arginine residues显示文摘	SPRANGERS R GROVES M R SINNING I	2003	J Mol Biol2003，327，2：	1
12	Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds 显示文摘	Spranger I Sun B Mateus A M	2008	Food Chemistry2008，108，2：	1
13	Critical factors of vanillin assay for catechins and proanthocyanidins 显示文摘	SUN B S RICARDO-DA-SILVA J M SPRANGER M I	1998	J AgricFood Chem1998，46，10：	1
14	Critical factors of vanillin assay for catechins and proanthocyanidins显示文摘	SUN Bao-shan RICARDO-DA-SILVA J M SPRANGER I		0，，10：	1
15	Criticalfactors of vanillin assay for catechins and proanthocyanidins显示文摘	SUN B RICARDO-DA-SILVA J M SPRANGER I	1998	Journal of Agricultural and Food Chemistry1998，46，10：	1
16	Effect of wine style and winemaking technology on resverotrol level in wines 显示文摘	Sun B S Ferrto C Spranger M I	2003	Cienciae Tecnica I''tivinicola2003，18，：	1
17	Differentiation of red winemaking technologies by phenolic and volatile composition显示文摘	SPRANGER M I CLIMACO M C SUN B S	2004	Anal Chim Acta2004，513，1：	1
18	Critical factors of vanillin assay for catechins and proanthocyanidins显示文摘	SUN B S RICARDO-DA-SILVA J M SPRANGER M I	1998	Journal of Agricultural and Food Chemistry1998，，46：	1
19	Critical factors of vanillin assay for catechins and proanthocyanidins 显示文摘	Sun B S Ricardo Da Silva J M Spranger M I	1998	Journal of Agricultural Food Chemistry1998，46，10：	1
20	Critical factors of vanillin assay for catechins and proanthocyanidins 显示文摘	Sun B Ricardo-da-Silva J M Spranger I	1998	Journal of Agricultural and Food Chemistry1998，46，10：	1

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