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	题名	作者	年代	出处	被引量
1	Volatile flavour production by Penicilium caseifulvum显示文摘	Larsen T O	1998	Int Dairy Journal1998，8，：	2
2	Volatile flavour production by penicillium caseifulvum显示文摘	LARSEN T O	1998	Int Dairy Journal1998，8，：	1
3	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
4	Expression of bovine trypsin in Lactococcus lactis显示文摘	Yao L Man C Zhao F	2010	Int Dairy J2010，20，11：	1
5	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
6	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
7	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
8	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
9	Prebiotics,probiotics and human gutmicrobilogy显示文摘	Fooks LJ Fuller R Gibson GR	1999	Int Dairy J1999，9，1：	1
10	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
11	A large-scale isolation of native β-lacto globulin: Characterization of physicochemical properties and comparison with other methods 显示文摘	KONRAD G FABER W	2000	Int Dairy2000，，10：	1
12	The role of conjugated linoleic acid (CLA)in health显示文摘	COOK M E PARIZA M	1998	Int Dairy J1998，，：	1
13	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
14	Effectiveness of Ascorbic Acid as an Oxygen Scavenger in Improving Viability of Probiotic Bacteria in Yoghurt Made with Commercial Starter Cultures显示文摘	Rajiv I Dave Nagendra P	1997	Int Dairy Journal1997，7，：	1
15	Cheese flavour formation by amino acid catabolism显示文摘	Yvon M Rijnen L	2001	Int Dairy J2001，，11：	1
16	Genetically improved starter strains:opportunities for the dairy industry显示文摘	Mollet B	1999	Int Dairy J1999，9，1：	1
17	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
18	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
19	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
20	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

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