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33篇 您的检索式：作者名="Kajda P"

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	题名	作者	年代	出处	被引量
1	The effects of high hydrostatic pressure on beta-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria x ananassa) 显示文摘	Garcia-Palazon A Suthanthangjai W Kajda P	2004	Food Chemistry2004，88，1：	1
2	The effects of high hydrostatic pressure on b-glucosidase, peroxidase and poIyphenoloxidase in red raspberry (Rubus idaeus) and strawberry ( Fragaria ananassa ) 显示文摘	Garcia-Palazon A Suthanthangjai W Kajda P	2004	Food Chemistry2004，88，：	1
3	The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubusidaeus) and strawberry (Fragaria×ananassa)显示文摘	Garcia-Palazon A Suthanthangjai W Kajda P	2004	Food chem2004，88，：	1
4	The effect of high hydrostatic pressure on the anthocyanins of raspberry ( Rubus idaeus) 显示文摘	Suthanthangjai W Kajda P Zabetakis I	2005	Food Chemistry2005，90，12：	1
5	The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants ( Ribes × nigrum ) 显示文摘	Kouniaki S Kajda P Zabetakis I	2004	Flavour and Fragrance Journal2004，19，：	1
6	The effects of high hydrostatic pressure on p- glucosidase, peroxidase and polyphenoIoxidase in red raspberry (Ribus idaeus )and strawberry ( Fragaria × ananassa) 显示文摘	Garcia-Palazon A Suthanthangjai W Kajda P	2004	Food Chemistry2004，88，：	1
7	The effect of high hydrostatic pressure on the strawberry anthocyanins 显示文摘	Zabetakis I Leclerc D Kajda P	2000	Journal of Agricultural and Food Chemistry2000，48，：	1
8	The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria X ananassa) 显示文摘	Garciapalazon A Suthanthangjai W Kajda P	2004	Food Chem2004，88，1：	1
9	The effect of high hydrostatic pressure on the anthocyanin of raspberry (Rubus idaeus ) 显示文摘	Suthanthangjai W Kajda P Zabetakis I	2005	Food Chem2005，90，12：	1
10	The effect of high hydrostatic pressure on the strawberry anthocyanins 显示文摘	Zabetakis I Leelere D Kajda P	2000	Food Chem2000，48，：	1
11	The effects of high hydrostatic pressure on β- glueosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus )and strawberry( Fragaria x ananassa) 显示文摘	Garcia - Palazon A Suthanthangjai W Kajda P	2004	Food Chemistry2004，88，1：	1
12	The effect of high hydrostatic pres-sure on the strawberry anthocyanins显示文摘	Zabetakis I Leclerc D Kajda P	2000	J Agric Food Chem2000，48，7：	1
13	The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus)显示文摘	SUTHANTHANGJAIA W KAJDA P ZABETAKIS I	2005	Food Chemistry2005，90，12：	1
14	The effect of high hydro- static pressure on the strawberry anthocyanins显示文摘	Zabetakis I Leelerc D Kajda P	2000	Journal of Agrieultural Food Chemistry2000，48，：	1
15	The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus)显示文摘	Suthanthangjai W Kajda P Zabetakis I	2005	Food Chemistry2005，90，：	1
16	The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus ) and strawberry (Fragaria ananassa )显示文摘	Garcia-Palazon A Suthanthangjai W Kajda P	2004	Food Chemistry2004，88，：	1
17	The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants (Ribes nigrum) 显示文摘	Kouniaki S Kajda P Zabetakis I	2004	Flavour and Fragrance Journal2004，19，：	1
18	The effects of high hydrostatic pressure on β-glucodidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria × ananassa)显示文摘	GARCIA-PALAZON A SUTHANTHANGJAI W KAJDA P	2004	Food Chemistry2004，88，1：	1
19	The effects of high hydrostatic pressure on J3-glucosidase, peroxidase and polyphenoloxidase in red raspberry(Rubus idaeus) and strawberry(Fragariaananassa)显示文摘	Garcia-Palazon A Suthanthangjai W Kajda P	2004	Food Chem2004，88，：	1
20	The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus) 显示文摘	Suthanthangjai W Kajda P Zabetakis I	2005	Food Chemistry2005，90，12：	1

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