维普期刊资源整合服务平台（V6.5）

43篇 您的检索式：作者名="TOLDRáF"

选中清除导出查看参考文献查看引证文献引用追踪共3页首页上一页第1页下一页末页 /3 跳转

	题名	作者	年代	出处	被引量
1	Proteolysis and lipolysisinflavor development of dry-cured meat products显示文摘	Toldrá F	1998	Meat Science1998，49，：	1
2	Proteolysis and lipolysis in flavor development of dry-cured meat products显示文摘	Toldrá F		0，，01：	1
3	Proteolysis and lipolysis in flavour development of dry-cured meat products显示文摘	Toldrá F		0，，49：	1
4	Proteolysis and lipolysis in flavour development of dry-cured meat products显示文摘	Toldrá F		0，，1：	1
5	The role of muscle proteases and lipases in flavour development during the processing of dry-cured ham 显示文摘	Toldrá F Flores M	1998	Critical Reviews in Food Science and Nutrition1998，38，4：	1
6	The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham显示文摘	Toldrá F Flores M	1998	Critical Review in Food Science1998，38，4：	1
7	Examination of cathepsins B, D, H and L activities in dry-cured hams显示文摘	Toldrá F Etherington DJ	1988	Meat Science1988，23，1：	1
8	Pattern of muscle proteolytic and lipolytic enzymes from light and heavy pigs显示文摘	ToldráF PartC etal	1996	Journal of the Science of Food and Agriculture1996，71，：	1
9	The use of muscle enzymes as predictors of pork meat quality显示文摘	Toldrá F Flores M	2000	Food Chemistry2000，69，4：	1
10	The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham 显示文摘	Toldrá F Flores M	1998	Critical Reviews in Food Science and Nutrition1998，38，4：	1
11	Interactions of soluble peptides and proteins from skeletal muscle on the release of volatile compounds 显示文摘	Gianelli M P Flores M Toldrá F	2003	Journal of Agricultural and Food Chemistry2003，51，23：	1
12	Dry-cured ham flavour: Enzymatic generation and process influence显示文摘	TOLDRá F FLORES M SANZ Y	1997	Food Chemistry1997，59，4：	1
13	Hydrolysis of alanine oligopeptides by porcine muscle ananyl aminopeptidase显示文摘	FLORES M ARISTOY M C TOLDRá F	1999	Z Lebensm Unters Forsch A1999，208，4：	1
14	Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times显示文摘	Flores M Grimm C C Toldrá F	1997	Journal of Agriculture and Food Chemistry1997，45，6：	1
15	Correlations of sensory and volatile compounds of Spanish 'Serrano' dry-cured ham as a function of two processing times显示文摘	FLORES M GRIMM C C TOLDR á F	1997	Journal of Agriculture and Food Chemistry1997，45，：	1
16	Innovations in value-addition of edible meat by-products显示文摘	Toldrá F Aristoy M C Mora L		0，，03：	1
17	Contribution of muscle aminopeptidases to flavor development in dry-cured ham显示文摘	Toldrá F Aristoy M Flores M	2000	Food Research International2000，33，：	1
18	Interaction of soluble peptides and proteins from skeletal muscle with volatile compounds in model systems as affected by curing agents显示文摘	Gianelli M P Flores M Toldrá F	2005	Journal of Agricultural and Food Chemistry2005，53，5：	1
19	Histidine dipeptides HPLC-based test for the detection of mammalian origin proteins in feeds for ruminants显示文摘	Aristoy M C ToldráF	2004	Meat Sci2004，67，2：	1
20	Dry-cured ham flavor:enzymatic generation and process influence显示文摘	Toldrá F Flores M Aanz M	1997	Food Chemistry1997，59，4：	1

返回顶部每页显示：

共3页首页上一页第1页下一页末页 /3 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示