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82篇 您的检索式：作者名="BRIDLE P"

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	题名	作者	年代	出处	被引量
1	Production of high quality fuels using the enhanced Enersludge(TM)process显示文摘	Skrypsi-Mantele S Bridle T R Freeman P		0，，08：	1
2	Anthocyanins as natural food colours selected aspects显示文摘	BRIDLE P T1MMBERLAKE C F	1997	Food Chem1997，58，1：	1
3	Anthocyanins as natural food colours-selectd as pects显示文摘	BRIDLE P	1997	Food Chem1997，58，12：	1
4	Anthocyanins as natural food colors-selected aspects显示文摘	BRIDLE P	1997	Food Chemistry1997，58，12：	1
5	Anthocyanins as natural food colours- selected aspects显示文摘	Bridle P Timberlake C F	1997	Food Chemistry1997，58，12：	1
6	Differentially expressed proteins in gill and skin mucus of Atlantic salmon (Salmo salar) affected by amoebic gill disease显示文摘	Valdenegro-Vega V A Crosbie P Bridle A	2014	Fish and Shellfish Immunology2014，40，1：	1
7	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
8	Systematic Review of theEffectiveness of Health Behavior Interventions based on theTranstheoretical Model显示文摘	Bridle C Riemsma R P Pattenden J	2005	Psychology and Health2005，20，3：	1
9	Anthoeyanins as natural food colours-selected aspects 显示文摘	Bridle P Timberlake C F	1997	Food Chem1997，58，：	1
10	Anthocyanins as natural food colour-selected aspects显示文摘	Bridle P Timberlake C F	1997	Food Chemistry1997，58，1：	1
11	Anthocyanins as natural food colors-selected aspects显示文摘	Bridle P Timberlake C F	1997	Food Chemistry1997，，58：	1
12	Anthocyanins as natural food colours-selected aspects显示文摘	BRIDLE P TIMBERLAKE C F	1997	Food Chemistry1997，58，12：	1
13	Strawberry juice colour:A study of the quantitative and qualitative pigment composition of juices from 39 genotypes 显示文摘	Bakker J Bridle p Bellworthy SJ	1994	Sci Food Agric1994，64，1：	1
14	Anthocyanins as natural food col- ours-selected aspects显示文摘	Bridle P Timberlake C F	1997	Food Chemistry1997，58，：	1
15	Anthocyanins as natural food colours- selectd aspects显示文摘	Bridle P Timberlake C F	1997	Food Chemistry1997，58，12：	1
16	Anthocyanins as natural food colors-selected aspects显示文摘	P Bridle	1997	Food Chemistry1997，58，12：	1
17	Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid 显示文摘	GARCIA-VIGUERA C BRIDLE P	1999	Food Chemistry1999，64，：	1
18	Effect of sulphur dioxide and must extraction on color, phenolic composition and sensory quality of red table wine显示文摘	Bridle P Bellworthy S J	1998	J Sci Food Agric1998，78，：	1
19	Differentially expressed proteins in gill and skin mucusof Atlantic salmon {Salmo salar) affected by amoebicgill disease 显示文摘	Valdenegro V V A Crosbie P Bridle A	2014	Fish & Shellfish Immunology2014，40，1：	1
20	Surveyof solvents for the extraction of grape seed phenolics 显示文摘	Kallithraka S Garcia-Viguera C Bridle P Bakker J	1995	Phytochemical Analysis1995，6，：	1

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