【篇号】：1
【求助原因】：科研
【题名】：Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle products.
【作者】：Pérez-Díaz IM, Kelling RE, Hale S, Breidt F, McFeeters RF.
【杂志缩写】：J Food Sci. 
【年, 卷(期, 起止页码】2007 Sep;72(7):M240-5.
【全文链接】http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00460.x/abstract;jsessionid=F2CD9B35B70BBADEDDB6AFFB4D758A39.d02t01?systemMessage=Wiley+Online+Library+will+be+disrupted+3+Sep+from+10-12+BST+for+monthly+maintenance
【求助者email】：f11f10f9@163.com

【篇号】：2
【求助原因】：科研
【题名】： PICKLE is required for SOLITARY-ROOT/IAA14-mediated repression of ARF7 and ARF19 activity during Arabidopsis lateral root initiation.
【作者】： Fukaki H, Taniguchi N, Tasaka M.
【杂志缩写】： Plant J.
【年, 卷(期, 起止页码】 2006 Nov;48(3):380-9. Epub 2006 Sep 29.
【全文链接】http://onlinelibrary.wiley.com/doi/10.1111/j.1365-313X.2006.02882.x/abstract?systemMessage=Wiley+Online+Library+will+be+disrupted+3+Sep+from+10-12+BST+for+monthly+maintenance
【求助者email】：f11f10f9@163.com

【篇号】：3
【求助原因】：科研
【题名】：The anatomy of a pickle.
【作者】： Schlesinger M.
【杂志缩写】： J Health Polit Policy Law.
【年, 卷(期, 起止页码】 2005 Jun;30(3):315-26.
【全文链接】http://jhppl.dukejournals.org/content/30/3/315.long
【求助者email】：f11f10f9@163.com

【篇号】：4
【求助原因】：科研
【题名】：Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products.
【作者】： Breidt F Jr, Hayes JS, McFeeters RF.
【杂志缩写】： J Food Prot.
【年, 卷(期, 起止页码】 2004 Jan;67(1):12-8.
【全文链接】http://www.ingentaconnect.com/content/iafp/jfp/2004/00000067/00000001/art00002?token=00491582832017b76504c486634255c232b2f7a6c63425b6a332b25757d5c4f6d4e227a29
【求助者email】：f11f10f9@163.com

【篇号】：5
【求助原因】：科研
【题名】： Determination of capsaicin and dihydrocapsaicin in air in a pickle and pepper processing plant.
【作者】： Tucker SP.
【杂志缩写】：AIHAJ.
【年, 卷(期, 起止页码】2001 Jan-Feb;62(1):45-8.
【全文链接】http://www.tandfonline.com/doi/abs/10.1080/15298660108984608#preview
【求助者email】：f11f10f9@163.com