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19篇 您的检索式：作者名="TONU P"

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		题名	作者	年代	出处	被引量
	1	Hotelling’s“Ice Cream Dealers”with Elastic Demand显示文摘	Tonu P	2002	The Annals of Regional Science2002，36，1：	1
	2	Purification of resveratrol from vine stems 显示文摘	AAVO A MATI H TONU P	2003	Proc Estonian Acad Sci Chem2003，52，4：	1
	3	Hotelling's 'Ice cream dealers' with elastic demand显示文摘	Tonu P	2002	Region Science2002，36，1：	1
	4	Inhibition of lipid oxidation and dynamics of polyphenol content in mechanically deboned meat supplement with sea buckthorn (Hippophae rhamnoides) berry residues显示文摘	TONU P REGINA P PIRET R	2008	Food Chemistry2008，107，：	1
	5	Inhibition of lipid oxidation and dynamics of polyphenol content in mechanically deboned meat supplemented with sea buckthom (Hippophae rhanmoides) berry residues显示文摘	Tonu P Regina P Piret R	2008	Food Chemistry2008，107，：	1
	6	Bacteriochlorophyll in electric field显示文摘	KJEELLBERG P ZHI H TONU P	2003	J Phys Chem B2003，107，13：	1
	7	Inhibition of lipidoxidation and ynamies of polyphenol content in mechanicanieaUy debonedmeat supple- mented with seabuckthom(Hippophae rhamnoides)berry residues显示文摘	TONU P REGINA P PIRET R	2008	Food Chem2008，107，：	1
	8	Bacteriochlorophyll in Electric Field显示文摘	KJEELLBERG P ZHI H TONU P	2003	J Phys Chem B2003，107，13：	1
	9	Inhibition of lipid oxidationand dynamics of polyphenol content in mechanically deboned meat supplemented with sea buckthorn(Hippophae rhamnoides)berry residues显示文摘	Tonu P Regina P Piret R	2008	Food Chemistry2008，，107：	1
	10	Bacteriochlorophyll in electric field显示文摘	KJEELLBERG P ZHI H TONU P	2003	J Phys Chem B2003，107，13：	1
	11	Inhibition of lipid oxidation and dynamics of polyphenol content in mechanically deboned meat supplement with sea buckthorn (Hippophae rhamnoides) berry residues显示文摘	TONU P REGINA P PIRET R et ol	2008	Food Chemistry2008，107，：	1
	12	Inhibition of lipid oxidation and dynamics of polyphones contention mechanically deboned meat supplemented with sea buckthorn berry residues 显示文摘	Tonu P ii ssa Regina Palin Piret Raudsepp	2008	Food Chemistry2008，，107：	1
	13	Inhibition of lipid oxidation and dynamics of polyphenol content in meehanieally deboned meat supplemented with sea buckthorn(Hippophae rhamnoides) berry residues显示文摘	Tonu P Regina P Piret R	2008	Food Chemistry2008，，107：	1
	14	Inhibition of lipid oxidation and dynamics of polyphones eouteution mechanically deboned meat supplemented with sea buckthorn berry residues显示文摘	Tonu Püssa Regina Palin Piret Raudsepp	2008	Food Chemistry2008，，107：	1
	15	Inhibition of lipid oxidation and dynamics of polyphenol content in mechanically deboned meat supplemented with sea buckthorn(Hippophae rhamnoides) berry residues显示文摘	TONU P REGINA P PIRET R	2008	Food Chemistry2008，，107：	1
	16	Inhibition of lipid oxidation and dynamics of polyphenol content in mechanically deboned meat supplemented with sea buckthorn ( Hippophae rhamnoides ) berry residues 显示文摘	Tonu P Regina P Piret R	2008	Food Chemistry2008，，107：	1
	17	Inhibition of lipid oxidation and dynamics of polypbenol content in mechanically deboned meat supplement with sea buckthom (Hippophae rhamnoides) berry residues显示文摘	TONU P REGINA P PIPET R	2008	Food Chemistry2008，107，：	1
	18	Bacteriochlorophyll in electric field显示文摘	Kjeellberg P Zhi H Tonu P	2003	J Phys Chem B2003，107，13：	1
	19	Inhibition of lipid oxidation and dynamics of polyphenol content in mechanically deboned meat supplemented with sea buckthorn ( Hippophae rhamnoides ) berry residues显示文摘	Tonu P Regina P Piret R	2008	Food Chemistry2008，107，2：	1

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