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11篇 您的检索式：作者名="Louarme"

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		题名	作者	年代	出处	被引量
	1	Purification, characterization and subunits identification of the diol dehydratase of Lactobacillus collinoides 显示文摘	Sauvageot N Pichereau V Louarme L	2002	European Journal of Biochemistry2002，269，：	1
	2	Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple: enzymatic browning and enzyme activity inhibition显示文摘	BILLAUD C BRUN-MERIMEE S LOUARME L	2004	Food Chemistry2004，84，2：	1
	3	Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenol oxidase from apple-IIK inetic study and mechanism of inhibition显示文摘	Brun-M 6 rim 6 e S Billaud C Louarme L	2004	Food Chemistry2004，84，：	1
	4	Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple-I: Enzymatic browning and enzyme activity inhibition显示文摘	Billaud C Brun S Louarme L	2004	Food Chem2004，84，2：	1
	5	Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple-I Enzymatic browning and enzyme activity inhibition显示文摘	Billaud C Brun-Merimee S Louarme L et ol	2004	Food Chemistry2004，84，：	1
	6	Performance Comparison of Wavefront Reconstruction and Control Algorithms for Extremely Large Telescope 显示文摘	Montilla C B6chet M Le Louarm M Reyes	2010	Journal of the Optical Society of America A2010，27，11：	1
	7	Effect of glutathione and Mail- lard reaction products prepared from glucose or fruetose with glutathione on polyphenoloxidase from apple-I:Enzymatie browning and enzyme activity in- hibition显示文摘	Billaud C M4rime S B Louarme L	2004	Food Chemist ry2004，84，2：	1
	8	Apple polyphenoloxi dase inactivation during heating in the presence of ascorbic acid and chlorogenicacid显示文摘	Chow Y N Louarme L Bonazzi C	2011	Food Chemistry2011，129，3：	1
	9	Modelling the interactions between free phenols, L-aseorbie acid, apple polyphenoloxidase and oxygen during a thermal treatment显示文摘	Aka JP Courtois F Louarme L el al	2013	Food Chemistry2013，138，23：	1
	10	Modelling the interactions between free phenols, l -ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment显示文摘	Jean-Pierre Aka Francis Courtois Lo?c Louarme Jacques Nicolas Catherine Billaud	2013	Food Chemistry (-)2013，，2：	1
	11	Apple polyphenoloxidase inactivation during heating in the presence of ascorbic acid and chlorogenic acid 显示文摘	Chow Y N Louarme L Bonazzi C Nicolas J Billaud C	2011	Food Chemistry2011，129，3：	1

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