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15篇 您的检索式:作者名="STRASS G"
    题名 作者 年代 出处 被引量
1In vivo antioxidative capacity of a composite berry juice显示文摘NETZEL M STRASS G KAUL C 2002Food Res Int2002,35,23:1
2Processing of the envelope glycoprotein of pestivirus显示文摘Rumenapf T Unger G Strass J H 1993J Virol1993,,67:1
3Urinary pharmacokinetics of cyanidin glycosides in healthy young men following consumption of elderberry juice显示文摘Frank T Sonntag S Strass G 2005Int J Clin Pharmacol Res2005,25,2:1
4Urinary pharmacokinetics of eyanidin glycosides in healthy young men following consumption of elderberry juice显示文摘Frank T Sonntag S Strass G 2005Int J Clin Pharmacol Res2005,25,2:1
5Bioavailability of anthocyanidin- 3-glucosides following consumption of red wine and red gape juice 显示文摘Frank T Netzel M Strass G 2003Can J Physiol Pharmacol2003,81,5:1
6In vivo antioxidants capacity of a composite berry juice 显示文摘Netzel M Strass G Kaul Caroline 2002Food Res International2002,35,:1
7In vivo antioxidative capacity of a composite berry juice显示文摘Netzel M Strass G Kaul C 2002Food Research International2002,35,:1
8In Vivo Antioxidants Capacity of a Composite Berry juice显示文摘 Strass G Kaul Caroline 2002Food Res International2002,35,:1
9Pocessing of the envelope glycoprotein of pestivirus显示文摘RUMENAPF T UNGER G STRASS J H 1993J Virol1993,,67:1
10Association of lipid peroxidation with hepatocellular injury inpreterm infants显示文摘Weinberger B Watorek K Strass R Witz G Hiatt M and HegyiT 2002Criti Care2002,6,6:1
11In vivo antioxidative capacity of a composite berry juice显示文摘NETZEL M STRASS G KAUL C 2002Food Research Internationa2002,35,23:1
12In vivo antioxidative capacity of a composite berry juice 显示文摘Netzel M Strass G Kaul C 2002Food Research International2002,35,:1
13Processing of the envelopeglycoprotein of pestivirus显示文摘Rumenapf T Unger G Strass J H 1993J Virol1993,,67:1
14In vivo antioxidant capacity of a composite berry juice显示文摘Netzel M Strass G Kaul C 2002Food Research International2002,35,:1
15In vivo antioxidative capacity of a composite berry juice 显示文摘Netzel M Strass G Kaul C 2002Food Research International2002,35,23:1
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