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13篇 您的检索式：作者名="Burity C H"

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		题名	作者	年代	出处	被引量
	1	Plant growthpromoting rhizobacteria for improving nodulation and nitrogen fixation in the common bean显示文摘	Figueiredo M V B Martinez C R Burity H A	2008	World Journal of Microbiology & Biotechnology2008，7，24：	1
	2	Inulin andoligofructose improve sensory quality and increase the probiotic viablecount in potentially synbiotic Petit-suisse cheese显示文摘	CARDARELLI H R BURITI F C A CASTRO I A	2008	Lebensm WissTechnol2008，41，：	1
	3	Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses显示文摘	BURITI F C A CARDARELLI H R SAAD S M I	2007	J Food Protect2007，70，1：	1
	4	Stereology of the myocardium in two species of Callithrix (Callitrichidae,primates) 显示文摘	Burity C H Mandarim-de-Lacerda C A Pissinatti A	1996	Anat Anz1996，178，：	1
	5	Plant growth-promoting rhizobacteria for improving nodulation and nitrogen fixation in the common bean显示文摘	Figueiredo M V B Martinez C R Burity H A		0，，24：	1
	6	Probiotic cheese : health bene? ts, technological and stability aspects 显示文摘	da Cruz A G Buriti F C A de Souza C H B	2009	Trends Food Sci Technol2009，20，：	1
	7	Syabiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus 显示文摘	BURITI F C A CARDARELLI H R FILISETTI T M C C ct al	2007	Food Chemistry2007，104，4：	1
	8	Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese 显示文摘	CARDARELLI H R BURITI F C A CASTRO I A	2008	LWT2008，41，6：	1
	9	Probiotic cheese:Health benefits,technological and stability aspects显示文摘	CRUZ A G BURITI F C A SOUZA C H B	2009	Trends in Food Science and Technology2009，20，8：	1
	10	Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobadllus paracasei in co-culture with Streptococcus thermophilus显示文摘	BURITI F C A CARDARELLI H R FILISETTI T M C C	2007	Food Chemistry2007，104，4：	1
	11	Biopreservation by Lacobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses显示文摘	BURITI F C A CARDARELLI H R SAAD S M I	2007	Journal of Food Protection2007，70，1：	1
	12	Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus 显示文摘	BURITI F C A CARDARELLI H R FILISETTI T M C C	2007	Food Chemistry2007，104，4：	1
	13	Inulinand oligofructose improve sensory quality and increase the probioticviable count in potentially synbiotic petit-suisse cheese显示文摘	CARDARELLI H R BURITI F C A CASTRO I A	2008	LWT-FoodScience and Technology2008，41，6：	1

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