维普期刊资源整合服务平台（V6.5）

维普中文期刊产品整合服务

11篇 您的检索式：作者名="Ardaillon V"

选中清除导出查看参考文献查看引证文献引用追踪共1页首页上一页第1页下一页末页 /1 跳转

		题名	作者	年代	出处	被引量
	1	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method显示文摘	Larrouture C Ardaillon V Ppin M	2000	Food Microbiology2000，17，5：	1
	2	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method 显示文摘	Larrouture C Ardaillon V Pepin M	2000	Food Microbiology2000，17，：	1
	3	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method 显示文摘	Larrouture C Ardaillon V Pepin M	2000	Food Microbiology2000，17，：	1
	4	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method 显示文摘	Larrouture C Ardaillon V P6pin M	2000	Food Microbiology2000，17，5：	1
	5	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method显示文摘	Larrouture C Ardaillon V Pepin M	2000	Food Microbiology2000，17，：	1
	6	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method 显示文摘	Larrouture C Ardaillon V P6pin M	2000	Food Microbiology2000，17，5：	1
	7	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method 显示文摘	Larrouture C Ardaillon V P6pin M	2000	Food Microbiology2000，17，5：	1
	8	Ability of meat starter cuhures to catabolize lecucine and evaluation of the degradation products by using an HPLC method显示文摘	LARROUTURE C ARDAILLON V PEPIN M	2000	Food Microbiology2000，17，：	1
	9	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method 显示文摘	Larrouture C Ardaillon V Pepin M	2000	Food Microbiology2000，17，5：	1
	10	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method显示文摘	Larrouture C Ardaillon V Pepin M	2000	Food Microbiology2000，17，：	1
	11	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method显示文摘	Larrouture C Ardaillon V Pépin M	2000	Food Microbiology2000，17，5：	1

返回顶部每页显示：

共1页首页上一页第1页下一页末页 /1 跳转

goolge学术搜索-维普

网站首页 | 关于我们 | 联系我们 | 产品服务 | 客服中心 | 广告服务 | 版权声明 | 网站联盟 | 友情链接 | 售卡网点

版权所有© 渝B2-20050021-1　渝公网安备 50019002500403号　违法和不良信息举报中心

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费