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| 1 | Haze and sediment formation in clarified apple juice and apple wine显示文摘 | Heatherbell D A | 1976 | Alimenta1976，15，： | 1 |
| 2 | Haze and sediment formation from starch degradation products in apple wine and clarified apple juice显示文摘 | Heatherbell D A | 1976 | Confructa1976，21，3： | 1 |
| 3 | Haze and sediment formation in clarified apple juice and apple wine显示文摘 | Heatherbell D A | 1976 | Alimenta1976，15，： | 1 |
| 4 | Effects of fruit storage and processing on clarity, proteins, and stability of Granny Smith apple juice 显示文摘 | Hsu J C Heatherbell DA Yorgey BM | 1989 | J Food Sci1989，54，： | 1 |
| 5 | Evaluation of malolacfic bacteria isolated from oregon wine显示文摘 | HENICK-KLING T SANDINE W E HEATHERBELL D A | 1989 | Appl Environ Microbiol1989，8，： | 1 |
| 6 | Haze and sediment formation from starch degradation products in apple wine and clarified apple juice显示文摘 | Heatherbell D A | 1976 | Confructa1976，21，3： | 1 |
| 7 | Haze and sediment formation in clarified apple juice and apple wine显示文摘 | Heatherbell D A | 1976 | Alimenta1976，15，： | 1 |
| 8 | Influence of processing and storage on the phenolic composition of apple juice 显示文摘 | Spanos G A Wrolstad R E Heatherbell D A | 1990 | JAgric Food Chem1990，38，： | 1 |
| 9 | Effects of fruit storage and processing on clarity,proteins,and stability of Granny Smith apple juice显示文摘 | Hsu J C Heatherbell DA Yorgey BM | 1989 | Food Sci1989，54，3： | 1 |
| 10 | Influence of fruit composition, maturity and mold contamination on the color and appearance of strawberry wine 显示文摘 | Pilando L S Wrolstad R E Heatherbell D A | 1985 | Journal of Food Science1985，50，： | 1 |
| 11 | The nose knows:influence of colour on perception of wine aroma显示文摘 | Parr WV Geoffrey WK Heatherbell DA | 2003 | Journal of Wine Research2003，14，23： | 1 |
| 12 | Blackberry juice and wine: processing and storage effects on anthocyanin composi- tion, color and appearance 显示文摘 | Rommel A Wrolstad R E Heatherbell D A | 1992 | J Food Sci1992，57，2： | 1 |
| 13 | A study of respiratory trends and some associated physio-chemical changes of chinese gooseberry fruit Actinidia chinensis (yang-tao) during the later stages of development显示文摘 | Wright HB Heatherbell DA | 1967 | New Zealand J Agri Res1967，10，： | 1 |
| 14 | Effects of fruit storage and processing on clarity, proteins, and stability of Granny Smith apple juice显示文摘 | Hsu J C Heatherbell D A and Yorgey B M | 1989 | J Food Sci1989，54，3： | 1 |
| 15 | Influence of processing and storage on the phenolic composition of apple juice显示文摘 | George A Spanos Ronald E Wrolstad David A Heatherbell | 1990 | J Agric Food Chem1990，38，： | 1 |
| 16 | Influence of processing and storage on the phenolic composition of apple juice显示文摘 | George A Spanos Ronald E Wrolstad David A Heatherbell | 1990 | J Agric Food Chem1990，38，： | 1 |
| 17 | GC-MS analysis of reduced-alcohol Mu ller-thurgau wine produced using glucose Oxidase-treated juice 显示文摘 | PICKRING G J HEATHERBEL D A Barnes M F | 2001 | Lebensmittel -Wis senschaff and - Technologie2001，34，2： | 1 |
| 18 | Effects of fruit storage and processing on clarity,proteins,and stability of Granny Smith apple juice显示文摘 | HSU J C HEATHERBELL D A YORGEY B M | 1989 | J Food Sci1989，54，3： | 1 |
| 19 | Influence of processing and storage on the phenolic composition of apple juice显示文摘 | Spanos GA Wrolstad RE Heatherbell DA | | 0，，： | 1 |
| 20 | Haze formation from starch degradation products in apple wine and clarified apple juice显示文摘 | Heatherbell D A | 1976 | Confructa1976，21，： | 1 |
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