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10篇 您的检索式：作者名="Cutzach"

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		题名	作者	年代	出处	被引量
	1	Identifying new volatile compounds in toasted oak显示文摘	CUTZACH I CHATONNET P HENRY R	1999	J Agr Food Chem1999，47，4：	1
	2	Study of mechanism of volatile compounds ferment during sweet fertified wine aging显示文摘	ISABLLE CUTZACH PASCAL CHATONNET	2000	Journal of AShculture and Food Chemistry2000，47，7：	1
	3	Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified wines显示文摘	Cutzach I Chatonnet P Dubourdieu D	1999	J Agric Food Chem1999，47，：	1
	4	and Dubourdieu,D, Identifying new volatile compounds in toasted oak显示文摘	Cutzach L Chatonnet P	2002	J Agric Food Chem2002，，48：	1
	5	Identification of volatile compounds with a 'toasty' aroma in heated oak used in barrelmaking显示文摘	Cutzach I Chatonnet P Henry R	1997	J Agric Food Chem1997，45，：	1
	6	Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified wines显示文摘	Cutzach l Chatonnet P Dubourdieu D	1999	Journal of Agricultural and Food Chemistry1999，47，：	1
	7	Identifying new volatile compounds in toasted oak显示文摘	Cutzach I Chatonnet P Henry R		0，，4：	1
	8	Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified wines显示文摘	Cutzach I Chatonnet P Dubourdieu D		0，，7：	1
	9	Monitoring toas-ting intensity of barrels by chromatographic analysis of vola-tile compounds from toasted oak wood 显示文摘	Chatonnet P Cutzach I Pons M	1999	Journal of Agri-cultural And Food Chemistry1999，47，10：	1
	10	Identification of volatile compounds with a 'toasty' aroma in heated oak used in barrelmaking显示文摘	Cutzach I Chatonnet P Henry R		0，，06：	1

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