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16篇 您的检索式：作者名="MARTENSSON O"

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		题名	作者	年代	出处	被引量
	1	Stability of CDT in vivo and in vitro显示文摘	Martensson O Brandt R	1997	Alcohol Alcohol1997，32，4：	1
	2	Stability of CDT in vivo and in vitro显示文摘	Martensson O Brandt R	1997	Alcohol Alcohol1997，32，3：	1
	3	Lactic acid bacteria in an oat-based non-dairy milk substitute: Fermentation characteristics and EPS formation显示文摘	MARTENSSON O OSTE R HOLST O	2000	Food Science and Technology2000，，33：	1
	4	Formulation of an oat-based fermented product and its comparison to yoghurt显示文摘	MARTENSSON O ANDERSSON C ANDERSSON K OSTE R HOLST O	2001	Journal of the Science of Food and Agriculture2001，，81：	1
	5	To drain or not to drain in thyroid surgery 显示文摘	Bergljung L Martensson H	1988	Arch Surg1988，123，：	1
	6	Fermented, ropy, oat-based products reduce cholesterol levels and stimu- late the bifidobacteria flora in humans显示文摘	Martensson O Bi6rklund M Lambo AM	2005	Nutr Res2005，25，5：	1
	7	Formu-lation of an oat-based fermented product and its compari-son with yogurt显示文摘	Martensson O Andersson C Andersson K	2001	J Sci Food Agric2001，，81：	1
	8	A fer-mented,ropy,non-dairy oat product based on the exopo-lysaccharide-producing strain Pediococcus damnosus显示文摘	Martensson O Staaf J Duecas-Chasco M	2002	Adv Food Sci2002，，24：	1
	9	显示文摘	Martensson P Charlsson J O	1997	Chem Vap Deposition1997，，3：	1
	10	Texture promoting capacity and EPS formation by lactic acid bacteria in three oat-based non-dairy media显示文摘	MARTENSSON O OSTE R HOLST O	2008	European Food Research and Technology2008，214，：	1
	11	Lactic acid bacteria in an oat- based non-dairy milk substitute: fermentation characteristics and exopolysaccharide formation显示文摘	MARTENSSON O OSTE R HOLST O	2000	Lebensm Wiss u Technol2000，33，8：	1
	12	Effects of fermented, ropy, non-dairy, oat-based products on serum lipids and the faecal excretion of cholesterol and short chain fatty acids in germfree and conventional rats显示文摘	MARTENSSON O CHASCO MD IRASTORZA A	2002	Nutrition Research2002，22，12：	1
	13	Lactic acid bacteria in an oat-based non-dairy milk substitute:Fermentation characteristics and EPS formation显示文摘	Martensson O Oste R Holst O	2000	Food Science and Technology2000，33，：	1
	14	Formulation of an oat-based fermented product and its comparison to yoghurt显示文摘	Martensson O Andersson C Andersson K	2001	Journal of the Science of Food and Agriculture2001，81，：	1
	15	The effect of yoghurt culture on the survival of probiotic bacteria in oat-based,non-dairy products显示文摘	Martensson O OstR E Holst O	2002	Food Research International2002，，：	1
	16	Leachability and metal-binding capacity in ageing landfill material 显示文摘	Ostman M Wahlberg O Martensson A	2008	Waste Management2008，28，1：	1

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