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74篇 您的检索式：作者名="Lertsiri"

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	题名	作者	年代	出处	被引量
1	Comparison of determination method for volatile compounds in Thai soy sauce显示文摘	WANAKHACHORNKRAI P LERTSIRI S	2003	Food chem2003，83，4：	1
2	Comparison of determination method for volatile compounds in Thai soy sauce 显示文摘	Wanakhachornkrai P Lertsiri S	2003	Food Chemstry2003，83，：	1
3	Comparison of determina- tion method for volatile compounds in Thai soy sauce 显示文摘	Wanakhachornkrai P Lertsiri S	2003	Food Chemistry2003，83，4：	1
4	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases显示文摘	NIL SANG S LERTSIRI S SUPHANTHARIKA M et al	2005	Journal of Food Engineering2005，70，4：	1
5	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases显示文摘	Suthasinee Nilsang Sittiwat Lertsiri Manop Suphantharika	2005	Journal of Food Engineering2005，70，4：	1
6	Comparison of determination method for volatile compounds in Thai soy sauce显示文摘	WANAKHACHOMKRAI P LERTSIRI S	2003	Food Chem2003，83，4：	1
7	Antioxidant and anti-glycation properties of Thai herbal teas in comparison with conventional teas显示文摘	Pawinee Deetae Prangthip Parichanon Paweena Trakunleewatthana Charturong Chanseetis Sittiwat Lertsiri	2012	Food Chemistry2012，，3：	1
8	Comparison of determination method for volatile compounds in thai soy sauce (Analytical,nutritional and clinical methods)显示文摘	PITIPONG WANAKHACHORNKRAI SITTIWAT LERTSIRI	2003	Food Chemistry2003，83，：	1
9	Comparison of determination method for volatile compounds in Thai soy sauce显示文摘	Pitipong Wanakhachornkrai Sittiwat Lertsiri	2003	Food Chemistry2003，，8：	1
10	Comparison of determina- tion method for volatile compounds in Thai soy sauce显示文摘	WANAKHACHORNKRAI P LERTSIRI S	2003	Food Chem2003，83，4：	1
11	Optimization of enzymatic hydrolysis of fish soluble concentrate by commerical proteases显示文摘	Suthasinee Nilsang Sittiwat Lertsiri Manop Suphantharika Apinya Assavanig	2005	Journal of Food Engineering2005，，70：	1
12	Optimization of enzymatic hydrolysisof fish soluble concentrate by commercial proteases 显示文摘	SuthasineeNilsang Sittiwat Lertsiri ManopSuphantharik	2005	Journal of Food Engineering2005，，70：	1
13	Comparison of determination method for volatile compounds in Thai soy sauce显示文摘	WANAKHACHORNKRAI P LERTSIRI S	2003	Food Chem2003，83，：	1
14	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases显示文摘	SUTHASINEE NILSANG SITTIWAT LERTSIRI MANOP SUPHANTHARIKA	2005	Journal of Food Engineering2005，，70：	1
15	Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions显示文摘	Tananuwong K Lertsiri S	2010	Journal of the Science of Food and Agriculture2010，90，15：	1
16	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases显示文摘	Nilsang S Lertsiri S Suphantharika M	2005	Journal of Food Engineering2005，70，4：	1
17	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases显示文摘	Nilsang S Lertsiri S Suphantharika M	2005	Journal of food engineering2005，70，4：	1
18	Growth and lipase production of a psychrotrophic Acinetobacter calcoaceticus in an MSG-containing medium 显示文摘	Wiyada Mongkolthanaruk Waerawee Prob-narong Sithiwat Lertsiri	2004	J Gen Appl Microbiol2004，50，：	1
19	Comparison of determination method for volatile compounds in Thai soy sauce 显示文摘	Wanakhachornkrai P Lertsiri S	2003	Food Chemistry2003，，83：	1
20	Comparison of determination method for volatile compounds in Thai soy sauce显示文摘	Pitipoog Wanakhachornkrai Sittiwat Lertsiri	2003	Food Chemistry2003，83，4：	1

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