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45篇 您的检索式：作者名="Dewanto V"

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	题名	作者	年代	出处	被引量
1	Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity 显示文摘	Dewanto V Wu X Adom K K	2002	J Agric Food Chem2002，50，10：	1
2	Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity显示文摘	DEWANTO V WU X ADOM K K	2002	Journal of Agricultural and Food Chemistry2002，50，：	1
3	Thermal processing enhances the nutritional values of tomatoes by increasing the total antioxidant activity显示文摘	Dewanto V Wu X Adom K K	2002	Journal of Agricultural and Food Chemistry2002，50，：	1
4	Thermal pro- cessing enhances the nutritional value of tomatoes by increasing total antioxidant activity 显示文摘	Dewanto V Wu X Z Liu R H	2002	Journal of Agricultural and Food Chemistry2002，50，：	1
5	Processed sweet corn has higher antioxidant activity显示文摘	Dewanto V Wu X Liu RH	2002	Journal of Agricultural and Food Chemistry2002，50，17：	1
6	Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant aetivety显示文摘	Dewanto V Wu X Adorn KK	2002	J Agri Food Chem2002，50，10：	1
7	Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity显示文摘	Dewanto V Wu X Adom K K	2002	J Agric Food Chem2002，50，：	1
8	Processed sweet corn has higher antioxidant activity 显示文摘	Dewanto V Wu X Liu R H	2002	Journal of Agricultural and Food Chemistry2002，，50：	1
9	Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity显示文摘	DEWANTO V WU X ADOM K K	2002	Journal of Agriculture Food Chemistry2002，50，10：	1
10	Thermal processing enhances the nutritional values of tomatoes by increasing the total antioxidant activity显示文摘	DEWANTO V W2J X ADOM K	2002	J Agr Food Chem2002，50，10：	1
11	Processed sweet cornhas higher antioxi- dant activity显示文摘	Dewanto V Wu X Liu R	2002	J Agric Food Chem2002，50，17：	1
12	Processed sweet comhas higher antioxidant activity显示文摘	DEWANTO V WU X Z LIU R H	2002	Journal of A griculturaland Food Chemistry2002，50，17：	1
13	Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity 显示文摘	DEWANTO V WU X ADOM K K	2002	J Agrie Food Chem2002，50，10：	1
14	Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity 显示文摘	Dewanto V Wu X Adom K K	2002	Agric Food Chem2002，50，10：	1
15	Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity显示文摘	Dewanto V Wu X Adorn K K	2002	Journal of Agricultural Food Chemistry2002，50，10：	1
16	Processed sweet corn has higher antioxidant activity显示文摘	DEWANTO V WU X LIU R H	2002	Journal of Agricultural and Food Chemistry2002，50，17：	1
17	Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity 显示文摘	DEWANTO V WU X ADOM K K	2002	J Agric Food Chem2002，50，10：	1
18	Processed sweet corn has higher antioxidant activity 显示文摘	Dewanto V WU Xian-zhong LIU Rui-hai	2002	Journal of Agri- cultural and Food Chemistry2002，50，17：	1
19	Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity显示文摘	Dewanto V Wu X Adom K K	2002	J Agr Food C hem2002，50，10：	1
20	Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity显示文摘	DEWANTO V WU X Z ADOM	2002	Journal of Agricultural and Food Chemistry2002，50，10：	1

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