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29篇 您的检索式：作者名="Baldermann S"

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	题名	作者	年代	出处	被引量
1	Recent studies of the volatile compounds in tea 显示文摘	Yang Z Baldermann S Watanabe N	2013	Food Research International2013，53，2：	1
2	Recent studies of the volatile compounds in tea显示文摘	Yang Z Y Baldermann S Watanabe N	2013	Food Research International2013，53，：	1
3	Enzymatic carotenoid degradation and aroma formation in nectarines(Prunus persica)显示文摘	Baldermann S M Naim P Fleischmann	2005	Food Research International2005，38，83：	1
4	Recent studios of the volatile compounds in tea显示文摘	YANG Z BALDERMANN S WATANABE N	2013	Food Research Interna- tional2013，53，2：	1
5	Isolation of all-trans lycopene by high-speed countercurrent chromatography using a temperature-controlled solvent system显示文摘	BALDERMANN S ROPETER K KOHLER N	2008	Journal of Chromatography A2008，1192，1：	1
6	Metabolism of Carotenoid Degradation in leaves of Camellia sinensis-Functional and biochemical modifications显示文摘	Felfe C Schemainda M Baldermann S Watanabe N Fleischmann P		0，，06：	1
7	Isolation and identification of compounds from the ethanolic extract of flowers of the tea (Camellia sinensis) plant and their contribution to the antioxidant capacity显示文摘	YANG Z TU Y BALDERMANN S	2009	International Journal of Food Science and Technology2009，42，8：	1
8	Recent studies of the volatile compounds in tea显示文摘	Yang Z Baldermann S Watanabe N	2013	Food Research International2013，53，2：	1
9	Enzymatic carotenoid degradation and aroma formation in nectarines (Prunus persica) 显示文摘	Baldermann S Naim M Fleischmann P	2005	Food research international2005，38，8：	1
10	Recent studies of the volatile compounds in tea 显示文摘	Yang Z Baldermann S Watanabe N	2013	Food Research International2013，53，2：	1
11	Enzymatic carotenoid degradation and aroma formation in nectarines ( Prunus persica) 显示文摘	Baldermann S Naim M Fleischmann P	2005	Food Research Int2005，38，89：	1
12	Isolation of all-trans lycopene by high-speed counter-current chromatography using a temperature-controlled solvent system显示文摘	Baldermann S Ropeter K Kohler N	2008	Journal of Chromatography A2008，1192，：	1
13	Recent studies of the volatile compounds in tea 显示文摘	YANG ZY BALDERMANN S WATANABE N	2013	Food Research International2013，53，2：	1
14	Isolation and identification of compounds from the ethanolic exlract of flowers of the tea (Camellia sinensis) plant and their contribution to the antioxidant capacity显示文摘	YANG Z Y TU Y Y BALDERMANN S	2009	LWTFood Science and Technology2009，42，8：	1
15	Isolation of all-trans lycopene by high-speed counter-current chromatography using a temperature-controlled solvent system显示文摘	BALDERMANN S ROPETER K KOHLER N	2008	Journal of Chromatography A2008，1192，1：	1
16	Enzymatic carotenoid degradation and aroma formation in nectarines(Prunus persica) 显示文摘	Baldermann S Fleischmann M N P	2005	Food Research International2005，38，：	1
17	Familial mosaicism of del (Y)and inv del(Y) 显示文摘	Rottger S pasantes J J Baldermann C	2000	Cytogenet Cell Genet2000，91，：	1
18	Recent studies of the volatile compounds in tea 显示文摘	Yang Z Y Baldermann S Watanabe N	2013	Food Research International2013，53，：	1
19	Recent studies of thevolatile compounds in tea 显示文摘	Yang Z Baldermann S Watanabe N	2013	Food Research Ifterfatiofal2013，53，2：	1
20	Application of high-speed counter-current chromatog- raphy for the isolation of 9-cis-neoxanthin from fresh spinach 显示文摘	BALDERMANN S REINHARD A KOHLER N	2007	J Chromatogr A2007，1151，12：	1

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