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47篇 您的检索式：作者名="Verachtert"

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	题名	作者	年代	出处	被引量
1	Biodegradation and toxicity of benzothiazoles显示文摘	H. De Wever H. Verachtert	1997	Water Research1997，，11：	2
2	Effects of high electric field pulses on enzymes显示文摘	Loey A V Verachtert B Hendrickx M	2002	Trends in Food Science & Technology2002，12，34：	1
3	The chemistry of beer aging--a critical review 显示文摘	VANDERHAEGEN B NEVEN H VERACHTERT H	2006	Food Chemistry2006，95，3：	1
4	The chemistry of beer aging-A critical review显示文摘	Vanderhaegen B Neven H Verachtert H eta!	2006	Food Chemistry2006，95，3：	1
5	The effect of nutrient supplementation on the biofiltration removal of butanol in contaminated air显示文摘	Weekhuysen B Vriens L Verachtert H	1993	Applied Microbiology and Biotechnology1993，39，：	1
6	Yeast flocculation: what brewers should know显示文摘	Verstrepen KJ Derdelinckx G Verachtert H	2003	Applied Microbiology and Biotechnology2003，61，3：	1
7	The chemistry of beer aging- a critical review 显示文摘	Vanderhaegen B Neven H Verachtert H	2006	Food Chemistry2006，95，3：	1
8	The chemistry of beer aging-a critical review显示文摘	Vanderhaegen B Neven H Verachtert H	2006	Food Chemistry2006，95，：	1
9	The chemistry of beer aging- a critical review 显示文摘	Vanderhaegen B Neven H Verachtert H	2006	Food Chemistry2006，95，3：	1
10	Biongeneration of flavors: performance of candida methanolovescens strains in nonalcoholic beer显示文摘	Van den Bremt K Delvaux F R Verachtert H	2001	American Society of Brewing Chemist Ine2001，8083，：	1
11	The chemistry of beer aging - a critical review 显示文摘	Vanderhaegen B Neven H Verachtert H Derdelinckx G	2006	Food Chemistry2006，95，3：	1
12	The chemistry of beer aging-a critical review显示文摘	Vanderhaegen B Neven H Verachtert H	2006	Food Chemistry2006，95，3：	1
13	Purification and characterization of extracellular amylolytic enzymes from the yeast Eilobasidium capsuligenum显示文摘	De Mot R H Verachtert	1985	Appl Environ Microbiol1985，50，：	1
14	The chemistry of beer aging - a critical review 显示文摘	Vanderhaegen B Neven H Verachtert H	2006	Food Chemistry2006，95，3：	1
15	Yeast flocculation:what brewers should know显示文摘	Verstrepen K J Derdelinckx G Verachtert H	2003	Appl Microbiol Biotechnol(S0175-7598)2003，61，3：	1
16	The chemistry of beer aging - a critical review显示文摘	VANDERHAEGEN B NEVEN H VERACHTERT H	2006	Food Chemistry2006，95，3：	1
17	Fatty acids and esters produced during the spontaneous fermentation of Iambic and gueuze显示文摘	Spaepen M Van Oevelen D Verachtert H	1978	Journal of the Institute of Brewing1978，84，5：	1
18	Aging characteristics of different beer types显示文摘	Vanderhaegen B Delvaux F Daenen L Verachtert H Delvaux F R	2007	Food chemistry2007，103，2：	1
19	Spatial interaction between collapsed pipes and landslides in hilly regions with loess-derived soils 显示文摘	VERACHTERT E VAN DEN EECKHAUT M POESEN J	2013	Earth Surf Process Landf2013，38，8：	1
20	The chemistry of beer aging-a critical review显示文摘	VANDERHAEGEN B NEVEN H VERACHTERT H	2006	Food Chem2006，98，：	1

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