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7篇 您的检索式：作者名="LAPENA A C"

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		题名	作者	年代	出处	被引量
	1	Effect of micro-oxygenation on the evolution of aromatic compounds in wines: malolactic fermentation and ageing in wood显示文摘	HERNANDEZ-ORTE P LAPENA A C ESCUDERO A		LWT-Food Science and Technology0，42，1：	1
	2	Quantitative determination of wine highly volatile sulfur compounds by using automated headspace solidphase microextraction and gas chromatography-pulsed flame photometric detection: Critical study and optimization of a new procedure显示文摘	Lopez R Lapena A C Cacho J	2007	Journal of Chromatography A2007，1143，12：	1
	3	Biogenic amine determination in wine fermented in oak barrels: factors affecting formation显示文摘	Hernandez- Orte P Lapena A C Pena- Gallego A	2008	Food Research International2008，41，7：	1
	4	Quantitative determination of wine highly volatile sulfur compounds by using automated headspace solid-phase and gas chromatography-pulsed flame photometricdetection-Critical study and optimization of a new procedure显示文摘	Lopez R Lapena A C Cacho J	2007	Journal of Chromatography2007，1143，1：	1
	5	Biogenie amine determination in wine fermented in oak barrels: factors affecting formation显示文摘	Hernandezorte P Lapena A C Pena-gallego A	2008	Food Research In- ternational2008，41，7：	1
	6	Correlation of sperm motility with mitochondrial enzymatic activities 显示文摘	Ruiz-Pesini E Diez C Lapena A C	1998	Clinical Chemistry1998，44，8：	1
	7	Biogenic amine determination in wine fermented in oak barrels: factors affecting formation显示文摘	HERNANDEZ-ORTE P LAPENA A C PENA-GALLEGO A	2008	Food Research Intertional2008，41，7：	1

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