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25篇 您的检索式：作者名="RIJNEN L"

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	题名	作者	年代	出处	被引量
1	The surface microflora dynamics of bacterial smear ripened Tilslt cheese determined by T-RFLP DNA population fingerprint analysis 显示文摘	Rademaker J L W Peinhopf M Rijnen L	2005	International Dairy Journal2005，15，：	1
2	Cheese flavour formation by amino acid catabolism显示文摘	Yvon M Rijnen L	2001	Int Dairy J2001，，11：	1
3	Expression ofa Het-erologous Glutamate Dehydrogenase Gene Inlactococcus Lactis Hi^ilyImproves the Conversion of Amino Acids to Aroma Compounds 显示文摘	RIJNEN L COURTIN P GRIPONJ C	2000	Applied and Environmental Microbiology2000，66，4：	1
4	Cheese flavour formation by amino acid catabolism 显示文摘	YVON M RIJNEN L	2001	International Dairy Journal2001，11，47：	1
5	Cheese Flavour Formation by Amino AcidCatabolism 显示文摘	YVON M RIJNEN L	2001	International Dairy Journal2001，11，47：	1
6	Pathways for -ketoglutarate Formation by Lactococcus lactis and Their Role in Amino Acid Catabolism 显示文摘	TANOUS C GORI A RIJNEN L	2005	International Dairy Journal2005，15，69：	1
7	Cheese flavor formation by amino acid catabolism显示文摘	YVON M RIJNEN L	2001	International Dairy Journal2001，11，47：	1
8	Cheese Flavour Formation by Amino Acid Cata- bolism显示文摘	Yvon M Rijnen L	2001	International Dairy Journal2001，11，：	1
9	Cheese flavour formation by amino acidcatabolism显示文摘	Mireille Y Rijnen L	2001	International Dairy Journal2001，11，4567：	1
10	An aminotransferase from Lactococcus lactis initiates conversion of aromatic amino acids to flavor compounds显示文摘	YVON M THIROUIN S RIJNEN L	1997	Appl Environ Microbiol1997，63，：	1
11	Pathways for a-Ketoglu- tarate Formation by Lactococcus Lactis and Their Role in Amino Acid Catabolism显示文摘	TANOUS C GORI A RIJNEN L	2005	International Dairy Journal2005，15，69：	1
12	An Aminotransferase from Lactococcus Lactis Initiates Conversion of Cheese Flavor Compounds显示文摘	YVON M THIROUIN S RIJNEN L	1997	Appl Environ Microbio1997，63，：	1
13	Cheese flavour formation by amino acid catabolism, 显示文摘	Yvon M Rijnen L	2001	Int Dairy J2001，，11：	1
14	Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds显示文摘	RIJNEN L COURTIN P GRIPON J C	2000	Appl Environ Microbiol2000，66，4：	1
15	Cheese flavour formation by amino acid ca-tabolism 显示文摘	Yvon M Rijnen L	2001	International Dairy Journal2001，，11：	1
16	Cheese flavor formation by amino acid cata- bolism显示文摘	YVON M RIJNEN L	2001	Int Dairy J2001，11，47：	1
17	Cheese flavour formation by amino acid catabolism显示文摘	YVON M RIJNEN L	2001	International Dairy Journal2001，11，47：	1
18	Cheese Havour Formation by Amino Acid Catabolism显示文摘	YVON M RIJNEN L	2001	International Dairy Journal2001，11，47：	1
19	Cheese flavour formation by amino acid ca- tabolisna显示文摘	Yvon M Rijnen L	2001	International Dairy Journal2001，11，47：	1
20	Cheese flavour formation by amino acid catabolism显示文摘	YVON M RIJNEN L	2001	International Dairy Jotu-nal2001，11，4：	1

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