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7篇 您的检索式：作者名="Ahmet Canbas"

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		题名	作者	年代	出处	被引量
	1	Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince显示文摘	Serkan Selli Ahmet Canbas Turgut Cabaroglu Huseyin Erten Jean-Paul Lepoutre Ziya Gunata	2004	Food Control2004，，1：	1
	2	Wine flavor enhancement through the use of exogenous fungal glycosidases显示文摘	Turgut Cabaroglu Serkan Selli Ahmet Canbas	2003	Enzyme and Microbial Technology2003，33，：	1
	3	Wine flavor enhancement through the use of exogenous gungal glycosidases 显示文摘	Turgut Cabaroglu Serkan Selli Ahmet Canbas	2003	Enzyme and Microbial Technology2003，33，：	1
	4	HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan显示文摘	Hasim Kelebek Serkan Selli Ahmet Canbas Turgut Cabaroglu	2008	Microchemical Journal2008，，2：	1
	5	HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan显示文摘	Hasim Kelebek Serkan Selli Ahmet Canbas Turgut Cabaroglu	2008	Microchemical Journal2008，，2：	1
	6	Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello ( Citrus sinensis (L.) Osbeck) grown in Turkey显示文摘	Hasim Kelebek Ahmet Canbas Serkan Selli	2007	Food Chemistry2007，，4：	1
	7	Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince显示文摘	Serkan Selli Ahmet Canbas Turgut Cabaroglu Huseyin Erten Jean-Paul Lepoutre Ziya Gunata	2004	Food Control2004，，1：	1

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