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61篇 您的检索式：作者名="Ardo Y"

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	题名	作者	年代	出处	被引量
1	Advances in the study of proteolysis during cheese ripening显示文摘	Sousa M J Ardo Y McSweeney P L H	2001	International Dairy Journal2001，，11：	1
2	Advances in the study of proteolysis during cheese ripening显示文摘	Sousa M J Ardo Y McSweeney P L H	2001	International Dairy Journal2001，11，4：	1
3	Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese 显示文摘	Andersen L T Ardo Y Bredie W L P	2010	International Dairy Journal2010，20，8：	1
4	Flavour formation by amino acid catabolism 显示文摘	ARDO Y	2006	Biotech-nology Advances2006，24，2：	1
5	Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese显示文摘	Antonsson M Ardo Y Nilsson B F	2002	J Dairy Res2002，69，3：	1
6	Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk 显示文摘	Karlsson A O tpsen R Ardo Y	2007	International Dairy Journal2007，17，6：	1
7	Advances in the study ofproteolysis during cheese ripening显示文摘	SOUSA M J ARDO Y MCSWEENEY P L H	2001	International Dairy Journal2001，11，：	1
8	Advanced in the study of proteolysis during cheese ripening显示文摘	Sousa M J Ardo Y McSweeney P L H	2001	International Dairy Journal2001，11，47：	1
9	Advances in the study of proteolysis during cheese ripening 显示文摘	Sousa M J Ardo Y McSweeney P L H	2001	International Dairy Journal2001，11，6：	1
10	Flavour formation by amino acid catabolism 显示文摘	Ardo Y	2006	Biotechnology Advances2006，24，：	1
11	Advances in the study of proteolysis during cheese ripening显示文摘	SOUSA M J ARDO Y MCSWEENEY P L H	2001	International Dairy Journal2001，11，4：	1
12	Advances in the study of proteolysis during cheese ripening显示文摘	Sousa M J Ardo Y Mc sweeney P L H	2001	International Dairy Journal2001，，11：	1
13	Screening and selectionof Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese显示文摘	ANTONSSON M ARDO Y NILSSON B F	2002	J Dairy Res2002，69，3：	1
14	Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system显示文摘	Antonsson M Molin G Ardo Y	2003	Int J Food Microbiol2003，85，12：	1
15	Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system显示文摘	Antonsson M Molin G Ardo Y	2003	Int J Food Microbiol2003，85，12：	1
16	Advances in the study of proteolysis during cheese ripening显示文摘	SOUSA M J ARDO Y MCSWEENEY P L H	2001	International Dairy Journal2001，11，6：	1
17	Advances in the Study of Proteolysis during Cheese Ripening 显示文摘	SOUSA M J ARDO Y MCSWEENEY P L H	2001	International Dairy Jounal2001，11，：	1
18	Flavour formation by amino acid catabolism显示文摘	Ardo Y	2006	Biotechnology advances2006，24，2：	1
19	Flavour Formation by Amino Acid Catabolism 显示文摘	ARDO Y	2006	Biotechnology Advances2006，24，2：	1
20	Flavour formation by amino acid catabolism显示文摘	Ardo Y	2006	Biotechnology Advances2006，24，2：	1

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