共 50 条
- [1] DEFINING SENSORY QUALITY IN FOODS AND BEVERAGES. Chemistry and Industry (London), 1983, (19): : 740 - 745
- [2] HPLC/MS analysis of flavonoids in foods and beverages. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1999, 217 : U35 - U35
- [3] Analytical methods for water disinfection by-products in foods and beverages. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1999, 218 : U547 - U547
- [4] Human exposure to water disinfection by-products via foods and beverages. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1999, 218 : U548 - U549
- [5] Soy based nutritional beverages. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2001, 222 : U39 - U40
- [9] Isoflavone stability in chocolate beverages. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2001, 222 : U32 - U32