|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Multi-element determination of Cu, Fe, Ni and Zn content in vegetable oils samples by high-resolution continuum source atomic absorption spectrometry and microemulsion sample preparation 显示文摘 | LUANA S N JOSE T P B ANDREA P F | 2011 | Food Chemistry2011，127，2： | 1 |
| 2 | Effect of sourdough fermentation on stabilisation, and chemical and nulritional characteristics of wheat germ显示文摘 | CARLO G R LUANA N ROSSANA C | 2010 | Food Chemistry2010，119，： | 1 |
| 3 | Antimicrobial activity ofrhamnolipids against Listeria monocytogenes andtheir synergistic interaction with nisin显示文摘 | LUANA M MARCIA N | 2013 | FoodControl2013，29，： | 1 |
| 4 | Multi-element de- termination of Cu, Fe, Ni and Zn content in vegetable oils sam- pies by high-resolution continuum source atomic absorption spec- trometry and microemulsion sample preparation显示文摘 | Luana S N Jose T P B Andrea P F | 2011 | Food Chem- istry2011，127，2： | 1 |
| 5 | Multi-element determination of Cu, Fe, Ni and Zn content in vegetable oils samples by high-resolution continuum source atomic absorption spectrometry and microemulsion sample preparation显示文摘 | LUANA S N JOSE T P B ANDREA P F | 2011 | Food Chemistry2011，127，2： | 1 |
| 6 | Multi-element determina-tion of Cu,Fe,Ni and Zn content in vegetable oils samples by high-resolution continuum source atomic absorption spectrometry and mi-croemulsion sample preparation显示文摘 | Luana S N Jose TPB Andrea P F | 2011 | Food Chemistry2011，127，2： | 1 |
| 7 | Multi-element determination of Cu, Fe, Ni and Zn content in vegetable oils samples by high-resolution continuum source atomic absorp- tion spectrometry and microemulsion sample preparation 显示文摘 | Luana S N Jose T P B Andrea P F | 2011 | Food Chemistry2011，127，2： | 1 |
| 8 | Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread 显示文摘 | Carlo G R Luana N | 2010 | European Food Research and Technology2010，，230： | 1 |
| 9 | Multi-element determination of Cu, Fe, Ni and Zn content in vegetable oils samples by high-resolution continuum source atomic absorption spectrometry and microemulsion sample preparation 显示文摘 | LUANA S N JOSE T P B ANDREA P F | 2011 | Food Chemistry2011，127，2： | 1 |
| 10 | Characterization of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition 显示文摘 | Federica C Roberto L Matteo P Luana B Daniedla B Giacomo G Giorgio N Giuseppe V | 2010 | Food Chemistry2010，118，4： | 1 |
| 11 | Multi-element determination of Cu, Fe, Ni and Zn content in vegetable oils samples by high-resolution continuum source atomic absorption spectrometry and microemulsion sample preparation 显示文摘 | Luana S N Jose T P B Andrea P F | 2011 | Food Chemistry2011，127，2： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员