维普期刊资源整合服务平台（V6.5）

605篇 您的检索式：期刊名="Int Dairy J"

选中清除导出查看参考文献查看引证文献引用追踪共31页首页上一页第1页下一页末页 /31 跳转

	题名	作者	年代	出处	被引量
1	Lactose : Crystallization, hydroly- sis and value-added derivatives 显示文摘	GANZLE M G HAASE G JELEN P	2008	Int Dairy J2008，18，7：	1
2	Expression of bovine trypsin in Lactococcus lactis显示文摘	Yao L Man C Zhao F	2010	Int Dairy J2010，20，11：	1
3	Polymer science concepts in dairy systems--an overview of milk protein and food hydro--colloid interaction 显示文摘	SYRBE A BAUER W J KLOSTERMEYER H	1998	Int Dairy J1998，8，：	1
4	In vitro digestibility of bioactive peptides derived from bovine β- lactoglobulin 显示文摘	Samira Rou k Sylvie F Gauthier Sylvie L Turgeon	2006	Int Dairy J2006，16，：	1
5	Effect of a low temperature step during fermentation on the physico-chemical properties of fat-free yogurt显示文摘	TREJO R CORZO-MART?NEZ M WILKINSON S	2014	Int Dairy J2014，36，1：	1
6	The effect of cooling rate and rapeseed oil addition on the melting behav- ior, testure and microstructure of anhydrous milk fat 显示文摘	KAUFMANN N AND ERSEN U WIKING L	2012	Int Dairy J2012，25，2：	1
7	Prebiotics,probiotics and human gutmicrobilogy显示文摘	Fooks LJ Fuller R Gibson GR	1999	Int Dairy J1999，9，1：	1
8	Leuconostoc, characteristics, use in dairy technology and prospects in functional foods 显示文摘	HEMME D FOUCAUD-SCHEUNMANN C	2004	Int Dairy J2004，14，6：	1
9	The role of conjugated linoleic acid (CLA)in health显示文摘	COOK M E PARIZA M	1998	Int Dairy J1998，，：	1
10	Significance and applications of phenolic compounds in the production and quality of milk and dairy products:a review显示文摘	O' Connell J E Fox P F	2001	Int Dairy J2001，，11：	1
11	Cheese flavour formation by amino acid catabolism显示文摘	Yvon M Rijnen L	2001	Int Dairy J2001，，11：	1
12	Genetically improved starter strains:opportunities for the dairy industry显示文摘	Mollet B	1999	Int Dairy J1999，9，1：	1
13	Consistency,microstructure and probiotic survivability of goats’milk yoghurt using polymerized whey protein as a co-thickening agent显示文摘	WANG W B BAO Y H HENDRICKS G M	2012	Int Dairy J2012，24，2：	1
14	Hept - c/s -4 - enal: analysis and flavour contribution to fresh milk 显示文摘	BENDALL J G OLNEY S D	2001	Int Dairy J2001，11，11：	1
15	Effect of Cysteine on the Viability of Yoghurt and Probiotic Bacteria in Yo ghurts Made with Commercial Starter Cultures显示文摘	DAVE R I SHAH N P		J Int Dairy Journal0，77，：	1
16	Goats' milk as a natural source of lactose - derived oligosaccharides: isolation by membrane technology 显示文摘	Martinez - Ferez A Rudloff S Guadix A	2006	Int Dairy J2006，16，：	1
17	HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour 显示文摘	Mounchili A Wichtela J J Bossetb J O	2005	Int Dairy J2005，15，：	1
18	Characterisation of the microbial population at different stages of Kefir production and Kefir grain mass cultivation显示文摘	WITTHUHN R C SCHOEMAN T BRITZ T J	2005	Int Dairy J2005，15，：	1
19	Lactoba-cillus plantarum - survival,functional and potential probioticproperties in the human intestinal tract显示文摘	de Vries M Vaughan E E Kleerebezem M ei al	2006	Int Dairy J2006，16，9：	1
20	Correlation between fatty acids in cows'milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder 显示文摘	COLLOMB M BUTIKOFER U SIEBER R	2002	J Int Dairy2002，12，8：	1

返回顶部每页显示：

共31页首页上一页第1页下一页末页 /31 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