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22篇 您的检索式：作者名="KALUA C M"

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	题名	作者	年代	出处	被引量
1	Olive oil volatilecompounds,flavour development and quality : A critical review显示文摘	Kalua C M Allen M S Bedgood D R	2007	Food Chem2007，100，：	1
2	The production of flavour and aroma compounds in grape berries显示文摘	DUNLEY J D KALUA C M	2009	Grapevine Molecular Physiology and Biotechnology2009，50，21：	1
3	Sample preparation optimization in wine and grapes : Dilution and sample/headspace volume equilibrium theory for headspace solidphase microextraction 显示文摘	Kalua C M Boss P K	2008	Journal of Chromatography A2008，1192，1：	1
4	Development of a headspace sohd phase microextraction - gas chromatography method for monitoring volatile compounds in extended time - course experiments of olive oil 显示文摘	Kalua C M Bedgood D R Prenzler P D	2006	Analytica Chimica Acta2006，556，2：	1
5	The production flavour and aroma compounds in grape berries显示文摘	Dunlevy J D Kalua C M Keyzers R A et at	2009	Grapevine Molecular Physiology and Biotechnology2009，，2：	1
6	Development of aheadspace solid phase microextracfion-gas chromatographymethod for monitoring volatile compounds in extended time-course experiments of olive oil显示文摘	KALUA C M BEDGOOD D R PRENZLER P D	2006	Analytica Chimica Acta2006，556，2：	1
7	Development of a heads pace solid phase microextracti on-gas ehromat ogTaphymethod formonit oring volatile compounds in extended time - course experiments of olive oil显示文摘	Kalua C M Bedgood D R Prenzler P D	2006	Analytica Chimica Acta2006，556，2：	1
8	Sample preparation optimization in wine and grapes dilution and sample/headspace volume equilibrium theory for headspace solid-phase microextraction显示文摘	KALUA C M BOSS P K	2008	J Chromatogr A2008，1192，：	1
9	Sample preparation optimization in wine and grapes dilution and sample/headspace volume equilibrium theory for headspace solid-phase mieroextraction显示文摘	KALUA C M BOSS P K	2008	Journal of Chromatography A2008，1192，：	1
10	Development of a headspace solid phase microextraction-gas chromatography method for monitoring volatile compounds in extended time- course experiments of olive oil 显示文摘	Kalua C M Bed good D R Prenzler P D	2006	Analytica Chimica Acta2006，556，2：	1
11	Development of a headspace solid phase mieroextraction-gas chromatography method for monitor- ing volatile compounds in extended time-course experiments of olive oil显示文摘	Kalua C M Bedgood D R Prenzler P D	2006	Analytica Chimica Acta2006，556，2：	1
12	Olive Oil Volatile Com-pounds,Flavour Development and Quality:A CriticalReview显示文摘	KALUA C M ALLEN M S	2007	Food Chemistyr2007，100，：	1
13	Two O-methyltransferas-es involved in the biosynthesis of methoxypyrazines:Grape-derived aroma compounds important to wine flavor显示文摘	DUNLEVY J D SOOLE K L PERKINS M V DENNIS E G KEYZERS R A KALUA C M BOSS P K	2010	Plant Molecular Biolo-gy2010，74，1：	1
14	Olive oil vola-tile compounds,flavour development and quality:A critical review显示文摘	KALUA C M ALLEN M S BEDGOOD JR D R	2007	Food Chem2007，100，1：	1
15	Olive oil volatile com- pounds, flavour development and quality: a critical review显示文摘	KALUA C ALLEN M BEDGOOD D	2007	Food Chemistry2007，100，1：	1
16	Olive oil volatile compounds,flavour develop -ment and quality: A critical review 显示文摘	Kalua C M Allen M S Bedgood D R	2007	FoodChemistry2007，100，：	1
17	Development of a headspace solid phase microextraction -gas chromatography method for monitoring volatile compounds in extended time -course experiments of olive oil显示文摘	Kalua C M Bedgood D J Prenzler P D	2006	Analytica Chimica Acta2006，556，2：	1
18	Olive oil volatile compounds, favor developmentand quality : A critical review 显示文摘	Kalua C M	2007	Food Chemistry2007，100，：	1
19	The production of flavour&aroma compounds in grape berries显示文摘	Dunlevy J D Kalua C M Keyzers R A	2009	GrapevineMolecular Physiology& Biotechnology2009，，：	1
20	Olive oil vol- atile compounds, flavour development and quality: A critical review 显示文摘	Kalua C M Allen M S Bedgood Jr D R	2007	Food Chemistry2007，100，1：	1

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