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7篇 您的检索式：作者名="Ancín"

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		题名	作者	年代	出处	被引量
	1	Content of biogenic amines in a Chardonnay wine obtained through spontaneous and inoculated fermentation显示文摘	Torrea D Ancín C	2002	Journal of Agricultural and Food Chemistry2002，50，17：	1
	2	Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation显示文摘	Teresa Garde-Cerdán Carmen Ancín-Azpilicueta	2007	LWT - Food Science and Technology2007，，3：	1
	3	Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters alcohols and acids during wine alcoholic fermentation显示文摘	Garde-Cerdán T Ancín-Azpilicueta C		0，，：	1
	4	Binding of oak volatile compounds by wine lees during simulation of wine ageing显示文摘	Jiménez-Moreno N Ancín-Azpilicueta C	2007	Lebensmittel-Wissenschaft und Technologie2007，，40：	1
	5	Evidence for association of the non-duplicated region of CHRNA7 gene with bipolar disorder but not with Schizophrenia显示文摘	Ancín 1 Barabash A Vázquez-(A)lvarez B		0，，06：	1
	6	Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation显示文摘	Arias-Gil M Garde-Cerdán T Ancín-Azpilicueta C		0，，：	1
	7	β-Carboline alkaloids in Peganum harmala and inhibition of human monoamine oxidase (MAO)显示文摘	T. Herraiz D. González C. Ancín-Azpilicueta V.J. Arán H. Guillén	2010	Food and Chemical Toxicology2010，，3：	1

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