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7篇 您的检索式：作者名="Angiuli M"

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		题名	作者	年代	出处	被引量
	1	Formation of Short and Long Chain Branches during the Free Radical Functionalization of Polyamide 6 in the melt 显示文摘	Coltelli MB Angiuli M Passaglia E	2006	Macromolecules2006，39，6：	1
	2	Tocopherol speciation as first screening for the assessment of extra vir- gin olive oil quality by reversed -phase high -performance liquid chromatography/fluorescence detector 显示文摘	CHEN H L ANGIULI M FERRARI C	2011	Food Chem2011，125，4：	1
	3	Tocopherol speciation as first screening for the assessment of extra virgin olive oil quality by reversed-phase high-perform- ance liquid chromatography/fluorescence detector 显示文摘	Chen Huilun Angiuli M Ferrari C	2011	Food Chemistry2011，125，4：	1
	4	Calorlmetry for fast authentication of edible oils 显示文摘	Angiuli M Bussolino G C Ferrari C	2009	International Journal of Thermophysics2009，30，3：	1
	5	Tocopherol speciation as first screening for the assessment of extra virgin olive oil quality by reversed - phase high - performance liquid chromatography/fluorescence detector显示文摘	Chen H L Angiuli M Ferrari C	2011	Food Chemistry2011，125，4：	1
	6	Formation of short and long chain branches during the free radical functionalization of polyamide 6 in the melt显示文摘	Coletlli M B Angiuli M Passaglia E	2006	Macromolecules2006，39，6：	1
	7	Tocopherolspeciation as first screening for the assessment of extravirgin olive oil quality by reversed-phase high-performanceliquid chromatography/fluorescence detector显示文摘	CHEN H ANGIULI M FERRARI C	2011	FoodChemistry2011，125，4：	1

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