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10篇 您的检索式：作者名="MCFEETERS RF"

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		题名	作者	年代	出处	被引量
	1	Measurement of pectin methylation in plant cell walls 显示文摘	McFeeters RF Armstrong SA	1984	Anal Biochem1984，39，：	1
	2	pH effect on calcium inhibition of softening of cucumber mesocarp tissue显示文摘	McFeeters RF Fleming HP	1991	J Food Sci1991，56，3：	1
	3	Antioxidant activities,phenolic andβ-carotene contents of sweet potato genotypes with varying flesh colours显示文摘	TEOW CC TRUONG VD MCFEETERS RF	2007	Food Chemistry2007，103，：	1
	4	Use and removal of sulfite by conversion to sulfate in the preservation of salt-free cucumbers显示文摘	Mcfeeters RF	1998	J Food Prot1998，61，：	1
	5	Effects of fruit size on fresh cucumber composition and the chemical and physical consequences of fermentation显示文摘	LU Z FLEMING HP MCFEETERS RF	2002	Journal of Food Science2002，67，8：	1
	6	Volatile Compounds in CucumbersFermented in Low-salt Conditions显示文摘	Zhou A McFeeters RF	1998	Journal ofAgricultural and Food Chemistry1998，46，6：	1
	7	Antioxidant activities, phenolic and E-carotene contents of sweet potato genotypes with varying flesh colours显示文摘	Teow CC Truong VD McFeeters RF	2007	Food Chemistry2007，103，3：	1
	8	The chemistry and physiology of sour taste-a review 显示文摘	Da Conceicao Neta ER Johanningsmeier SD McFeeters RF	2007	Journal of Food Science2007，72，2：	1
	9	Volatile Compounds in Cucumbers Fermented in Low-salt Conditions显示文摘	McFeeters RF	1998	Journal of Agricultural and Food Chemistry1998，46，6：	1
	10	Volatile Compounds in CucumbersFermented in Low-salt Conditions显示文摘	Zhou A McFeeters RF	1998	Journal ofAgricultural and Food Chemistry1998，46，6：	1

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