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8篇 您的检索式：作者名="INDRAWATI O"

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		题名	作者	年代	出处	被引量
	1	Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review显示文摘	INDRAWATI O MARTINA L ANN V L	2008	Trends in Food Science & Technology2008，19，：	1
	2	Effect of high-pressure processing on colour,texture and flavour of fruit and vegetable-based food products:a review显示文摘	Indrawati O Martina L	2008	Trends in Food Science & Technology2008，，19：	1
	3	Does high pressure processing influence nutritional aspects of plant based food systems显示文摘	INDRAWATI O IESEL V D P ANN V L	2008	Trends in Food Science & Technology2008，，19：	1
	4	Effect of high pressure processing on colour, texture and flavor of fruit and vegetable-based food products显示文摘	Indrawati O Martina L Ann V	2008	Trends in Food Sci & Tech2008，19，：	1
	5	Does high pressure processing influence nutritional aspects of plant based food systems 显示文摘	Indrawati O Van der Plancken I Van Loey A	2008	Trends in Food Science : Technology2008，，19：	1
	6	Impact evaluation of high pressure treatment on foods: considerations on the development of pressure - temperature - time integrators ( pTl'Is ) 显示文摘	Van der P I Grauwet T Indrawati O	2008	Trends in Food Science & Technology2008，19，6：	1
	7	Comparative study on pressure and temper- atu re stability of 5-methyltetrahydrofolic acid in model systems and in food products显示文摘	Indrawati O	2004	Journal of Agricultural and Food Chemistry2004，52，3：	1
	8	Does high pressure processing influence nutritional aspects of plant based food systems显示文摘	Indrawati O Vander P I Van LA		0，，19：	1

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