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10篇 您的检索式：作者名="Toldrd F"

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		题名	作者	年代	出处	被引量
	1	Contribution of muscle aminopeptidases to flavor development in dry- cured ham显示文摘	Toldrd F Aristoy M C Flores M	2000	Food Research International2000，33，34：	1
	2	A simple, fast and reliable methodology for the analysis of histidine dipeptides as markers of the presence of animal origin proteins in feeds for ruminants显示文摘	Aristoy M Soler C Toldrd F	2004	Food Chemistry2004，84，3：	1
	3	Contribution of muscle aminopeptidases to flavor development in dry-cured ham显示文摘	TOLDRD F ARISTOY M C FLORES M		0，，03：	1
	4	Purification and charac-terization of a tripeptidase from Lactobacillus sake 显示文摘	Sanz Y Mulholland F Toldrd F	1998	Journal of Agricultural and Food Chemistry1998，46，：	1
	5	Purification and characterization of anX-prolyl-dipeptidyl peptidase from Lactobacillus sakei 显示文摘	Sanz Y Toldrd F	2001	Applied and Environmental Microbiology2001，67，4：	1
	6	Purification and characterization of anarginine aminopeptidase from Lactobacillus sakei 显示文摘	Sanz Y Toldrd F	2002	Ap-plied and Environmental Microbiology2002，68，4：	1
	7	Microbial enzymatic activities for im- proved 显示文摘	Flores M Toldrd F	2011	Trends in Food Science - Tech- nology2011，22，：	1
	8	Purification and characterization of an X-prolyl-dipeptidyl peptidase from Lactobacillus sakei显示文摘	TSanz Y Toldrd F	2001	Applied and Environmental Microbiology2001，57，4：	1
	9	Isolation of flavor peptides from rawpork meat and dry- cured ham 显示文摘	Aristoy F C Toldrd F	1995	Development of Food Science1995，32，：	1
	10	Protease andesterase activity of staphylococci 显示文摘	Casaburi A Villani F Fidel Toldrd	2006	International Jour-nal of Food Microbiology2006，112，3：	1

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