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27篇 您的检索式：作者名="A Canbas"

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	题名	作者	年代	出处	被引量
1	Wine flavor enhancement through the use of exogenous fungal glycosidases 显示文摘	T Cabaroglu S Selli A Canbas	2003	Enzyme and Microbial Technology2003，33，：	1
2	Volatile flavor components of orange juice obtained显示文摘	SELLI S CABAROGLU T CANBAS A	2004	Journal of Food Composition and Analysis2004，17，：	1
3	Wine flavor enhancement through theuse of exogenous fungal glyeosidases显示文摘	Cabaroglu T Selli S Canbas A	2003	Enzyme and Microbial Technology2003，，33：	1
4	The effect of storage temperature on the chemical composition of hop pellets显示文摘	Canbas A Erten H Ozsahin F	2001	Process Biochemistry2001，，36：	1
5	Prediction of commercial bank failure via multivariate statistical analysis of financial structure:the Turkish case显示文摘	Canbas S Canbas S Cabuk A	2005	European Journal of Operational Research2005，166，2：	1
6	The effects of storage temperature on the chemical composition of hop pellets 显示文摘	Canbas A Erten H Qzsahin F	2001	Process Biochemistry2001，，36：	1
7	Volatile flavour compenents of orange juice obtained from the Kozan of Turkey显示文摘	Sell S Cabaroglu T Canbas A	2004	Journal of Composition and Analysis2004，，17：	1
8	Volatile flavor components of orange juice obtained from the cv Kozan of Turkey 显示文摘	Selli S Cabaroglu T Canbas A	2004	Journal of Food Composition and Analysis2004，17，6：	1
9	Wine flavor enhance- ment through the use of exogenous fungal glycosidases显示文摘	CABAROGLU T SELLI S CANBAS A	2003	Enzyme and Microbial Technology2003，33，5：	1
10	Wine flavor enhancement through the use of exogenous fungal glycosidases 显示文摘	Cabaroglu T Selli S Canbas A	2003	Enzyme and Microbial Technology2003，33，5：	1
11	Wine flavor enhancement through the use of exogenous fungal glycosidases显示文摘	CABAROGLU T SELLI S CANBAS A		Enzyme and Microbial Technology0，33，5：	1
12	Prediction of commercial bank failure via multivariate statistical analysis of nancial structure : the turkish case显示文摘	Canbas S Cabuk A Kilic S B	2005	European Journal of Operational Research2005，，166：	1
13	Wine flavor enhancement through the use of exogenous fungal glycosidases 显示文摘	Cabaroglu T Selli S Canbas A	2003	Enzyme and Microbial Technology2003，33，5：	1
14	Volatile flavour components of orange juice obtained from the cv, Kozan of Turkey 显示文摘	Sell S Cabaroglu T Canbas A	2004	Journal of Food composition and Analysis2004，，17：	1
15	Wine flavor enhancement through the use of exogenous fungal glycosidases 显示文摘	CABAROGLU T SELLI S CANBAS A	2003	Enzyme and Microbial Technology2003，33，5：	1
16	Volatile flavour components of orange juice obtained from the Kozan of Turkey 显示文摘	SELL S CABAROGLU T CANBAS A	2004	Journal of Composition and Analysis2004，，17：	1
17	Wine flavor enhancement though the use of exogenous fungal glycosidases显示文摘	Cabaroglu T Selli S Canbas A	2003	Enzyme and Microbial Technology2003，33，：	1
18	Volatile flavour components of mandarin wine obtained from Clementines (Citrus reticula Blanco)extracted by solid-phase microextraction显示文摘	Cabaroglu T Canbas A	2004	Flavour and Fragrance Journal2004，19，5：	1
19	Effect of bottle colour and storage conditions on browning of orange wine显示文摘	Canbas A Unal U	2002	46 (2):64 ~ 672002，46，2：	1
20	Okuzgozu grapes, and effect of maceration time on anthocyanin content 显示文摘	Kelebek H Canbas A Selli S anthocyanins in rose wine HPLC-DAD-MS analysis of made from cv	2007	Chromatographia2007，66，34：	1

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