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22篇 您的检索式：作者名="Wanyoko"

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	题名	作者	年代	出处	被引量
1	Character- ization of anthoeyanins in Kenyan teas : extraction and identification 显示文摘	KERIO L C WACHIRA F N WANYOKO J K	2012	Food Chem2012，131，1：	1
2	Characterization of anthocyanins in Kenyan teas: extraction and identification显示文摘	Kerio L C Wachira F N Wanyoko J K	2012	Food Chemistry2012，131，：	1
3	Correlation of theaflavins content and valuation of Kenyan black teas显示文摘	Owuor P O Reeves S G Wanyoko J K	1986	Journal of the Science of Food and Agri-culture1986，37，5：	1
4	Total polyphenols, catechin profiles and antioxidant activity of tea products from purple leaf coloured tea cultivars显示文摘	Kerio L C Wachira F N Wanyoko J K	2013	Food Chemistry2013，136，：	1
5	Total polyphenols,catechin profiles and antioxidant activity of tea products from purple leaf coloured tea cultivars显示文摘	KERIOA L C WACHIRAB F N WANYOKO J K	2013	Food Chemistry2013，136，34：	1
6	Total polyphenols, catechin profiles and antioxidant activity of tea products from purple leaf coloured tea cultivars显示文摘	Kerio L C Wachira F N Wanyoko J K	2013	Food Chem2013，136，34：	1
7	Catechins depletion patterns in relation to theaflavin and thearubigins formation 显示文摘	NGURE F M WANYOKO J K MAHUNGU S M	2009	Food Chemistry2009，115，1：	1
8	Total polyphenols,catechin profiles and antioxidant activity of tea products from purple leaf coloured tea cultivars显示文摘	KERIOL C WACHIRA F N WANYOKO J K	2013	Food Chemistry2013，136，34：	1
9	Characterization of anthocyanins in Kenyan teas:Extraction and identification显示文摘	KER10 L C WACHIRA F N WANYOKO J K	2012	Food Chemistry2012，131，1：	1
10	Green tea from purple leaf coloured tea clones in Kenya- their quality characteristics显示文摘	E.C. Kilel A.K. Faraj J.K. Wanyoko F.N. Wachira V. Mwingirwa	2013	Food Chemistry2013，，2：	1
11	Correlation of theaflavins content and valuations of kenyan black teas显示文摘	Owuor P O Reeves S G Wanyoko J K	1986	J Agric Food Chem1986，37，5：	1
12	Characterizationof anthocyanins in Kenyan teas: extraction and identification 显示文摘	KERIO L C WACHIRA F N WANYOKO J K	2011	FoodChemistry2011，131，1：	1
13	Green tea from purple leaf coloured tea clones in Kenya-their quality characteristics 显示文摘	Kilel E C Faraj A k Wanyoko J K	2013	Food Chemistry2013，141，2：	1
14	Characterization of anthocyanins in Kenyan teas: extraction and identification 显示文摘	Kerio L C Wachira F N Wanyoko J K	2012	Food Chemistry2012，131，1：	1
15	Catechins depletion patterns in relation to theaflavin and thearubigins formation显示文摘	NGURE FM WANYOKO JK MAHUNGU SM	2009	Food Chemistry2009，115，：	1
16	Total polyphenols,catechin profiles and antioxidant activity of tea products from purple leaf coloured tea cultivars显示文摘	KERIOL C WACHIRA F N WANYOKO J K	2013	Food Chemistry2013，136，34：	1
17	Antioxidant capacity of different types of tea products显示文摘	Karori S M Wachira F N Wanyoko J K	2007	Afr J Biotechnol2007，6，19：	1
18	Influence of Location of Production, Season and Genotype on Caffeine and Flavan-3-ols in Young Green Tea (Camellia sinensis) Leaves in Kenya显示文摘	Bowa O. Kwachl Philip O. Owuor David M. Kamau John K. Wanyoko Samson M. Kamunya	2013	Journal of Agricultural Science and Technology(B)2013，3，8：	1
19	Characterization of anthocyanins in Kenyan teas: Extraction and identification显示文摘	Kerio L C Wachira F N Wanyoko J K	2011	Food Chemistry2011，131，1：	1
20	Antioxidant capacity of different types of tea products显示文摘	Karori S M Wachira F N Wanyoko J K		0，，：	1

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