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54篇 您的检索式：作者名="Ough C"

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	题名	作者	年代	出处	被引量
1	Formation of higher alcohols during grape juice fermentations at various temperatures显示文摘	OUGH C S GUYMON J F CROWELL E A	1966	J Food Sci1966，31，：	1
2	Amino acid profiles of commercial grape juices and wines显示文摘	Huang Z Ough C S	1991	Am J Enol Vitic1991，42，：	1
3	Amino acid uptake by four commercial yeasts at two different temperatures of growth and fermentation:effects on urea excretion and reabsortion显示文摘	Ough C S Huang Z An D Stevens D	1991	J Enol Vitic1991，42，：	1
4	Ester concentration differences in wine fermented by various species and strains of yeasts显示文摘	Soles R M Ough C S Kunkee R E	1982	American Journal of Enology and Viticulture1982，33，2：	1
5	Urea analysis for wines显示文摘	Almy J Ough C S	1989	Journal of Agricultural and Food Chemistry1989，37，4：	1
6	Amino acid profiles of commercial grape juices and wines显示文摘	HUANG Z OUGH C S	1991	American Journal of Enology and Viticulture1991，42，3：	1
7	Investigations into ethyl carbamate,n-propyl carbamate,and urea in fortified wines显示文摘	Daudt C E Ough C S Stevens D	1992	American Journal of Enology and Viticulture1992，43，4：	1
8	Ethyl carbamate formation:reac- tion of urea and citrulline with ethanol in wine under low to normal temperature conditions 显示文摘	Ough C S Stevens D F	1993	American Journal of Enology and Viticulture1993，44，3：	1
9	Ethyl carbamate formation: Reaction of urea and citrulline with ethanol in wine under low to normal temperature conditions 显示文摘	Stevens D F Ough C S	1993	American Journal of Enology and Viticulture1993，44，3：	1
10	Determination of amino acid hydantoinsby HPLC with diode array detertions 显示文摘	Huang Zhixian Ough C S	1991	J Agric Food Chem1991，39，12：	1
11	Carbamyl com- pound reactions with ethanol 显示文摘	Ough C S CroweU E A Gutlove B R	1988	American Journal of Enology and Viticulture1988，39，3：	1
12	Volatile ester hydrolysis or formation during storage of model solutions and wines显示文摘	Ramey D D Ough C S	1980	Journal of Agricultural and Food Chemistry1980，28，5：	1
13	Ester concentration differences in wine fermented by various species and strains of yeasts 显示文摘	Soles R Ough C Kunkee R	1982	American Journal of Enology and Viticulture1982，33，2：	1
14	Determination of amino acidhydantoins by HPLC with diode array detertions 显示文摘	Huang Zhixian f Ough C S	1991	J Agric FoodChem1991，39，12：	1
15	Carbamyl com- pound reactions with ethanol显示文摘	Ough C S Crowell E A Gotlove B R	1988	American Journal of E- nology and Viticulture1988，39，：	1
16	Ethyl carbamate formation:Reaction of urea and citrulhne with ethanol in wine under low to normal temperature conditions显示文摘	Stevens D F Ough C S	1993	Am J Enol Viticult1993，44，：	1
17	Carbamyl compound re- actions with ethanol显示文摘	OUGH C S CROWELL E A GUTLOVE B R	1988	Am J Enol Vitieult1988，39，3：	1
18	Ethyl carbamate formation: reactionof urea and citrulline with ethanol in wine under low to normaltemperature conditions显示文摘	StevensD F Ough C S	1993	Am J Enol Vitic1993，，44：	1
19	Effect of cluster thinning and vineyard yields on grape and wine composition and wine quality of Cabernet Sauvignon显示文摘	Ough C S Nagaoka R	1984	American Journal of Enology and Viticulture1984，35，1：	1
20	Easter concentration differences in wine fermented by various species and strains of yeasts 显示文摘	Soles R M Ough C S	1982	Am J Vitic1982，，33：	1

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