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49篇 您的检索式：作者名="Timberlake C F"

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	题名	作者	年代	出处	被引量
1	Metallic components of fruit juices显示文摘	Keiser M E Pollard A Timberlake C F	1957	J Sci Food Agric1957，，8：	1
2	Metallic components of fruit juices:oxidation and stability of ascorbic acid in black currant juice显示文摘	Timberlake C F	1960	Journal of the Science of Food and Agriculture1960，11，：	1
3	Anthocyanins -occurrence, extraction and chemistry显示文摘	Timberlake C F	1980	Food Chem1980，，5：	1
4	Plant pigments as natural food colours 显示文摘	Timberlake C F Henry B S	1986	Endeavour1986，，10：	1
5	The distribution of anthoeyanins in grape skin extracts of port wine cultivats as determined by high performance liquid chromaography显示文摘	Johanna B Timberlake C F	1985	Journal of the Science of Food and Agriculture1985，36，12：	1
6	The determinition of anthocyanins in aging red wines: Comparison of HPLC and Spectral Methods显示文摘	Preston N W Timberlake C F	1986	Am J Enol Vitic1986，37，2：	1
7	The phenolic cinnamates of white grapes and wine显示文摘	Timberlake C F Lea A G H	1978	J Sci Food Agric1978，29，：	1
8	Anthocyanins as natural food colours- selected aspects显示文摘	Bridle P Timberlake C F	1997	Food Chemistry1997，58，12：	1
9	Metallic components of fruit juices:oxidation and stability of ascorbic acid in black currant juice 显示文摘	Timberlake C F	1960	Journal of the science of Food and Agriculture1960，11，：	1
10	The effect of processing and other factors on the colour characteristics of some red wines显示文摘	Bridle P	1976	Vitis1976，15，：	1
11	Plant pigments as natural food colours显示文摘	TIMBERLAKE C F HENRY B S	1986	Endeavour1986，10，：	1
12	Anthoeyanins as natural food colours-selected aspects 显示文摘	Bridle P Timberlake C F	1997	Food Chem1997，58，：	1
13	Metallic components of fruit juices显示文摘	Keiser M E Pollard A Timberlake C F	1957	J Sci Food Agric1957，8，：	1
14	Anthocyanins as natural food colour-selected aspects显示文摘	Bridle P Timberlake C F	1997	Food Chemistry1997，58，1：	1
15	The distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performanceliquid chromatography 显示文摘	Bakker J Timberlake C F	1985	J Sci Food Agric1985，36，：	1
16	Anthocyanins as natural food colors-selected aspects显示文摘	Bridle P Timberlake C F	1997	Food Chemistry1997，，58：	1
17	Anthocyanins as natural food colours-selected aspects显示文摘	BRIDLE P TIMBERLAKE C F	1997	Food Chemistry1997，58，12：	1
18	Anthocyanins as natural food col- ours-selected aspects显示文摘	Bridle P Timberlake C F	1997	Food Chemistry1997，58，：	1
19	Anthocyanins as natural food colours- selectd aspects显示文摘	Bridle P Timberlake C F	1997	Food Chemistry1997，58，12：	1
20	Interactions Between anthocyanin phenolic compounds, and acetaldehyde and their significance in red wine显示文摘	Bridle P	1976	Am J Enol Vitic1976，27，：	1

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