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12篇 您的检索式：作者名="CAROLE Prost"

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		题名	作者	年代	出处	被引量
	1	Relationship between texture and pectin composition of two apple cultivars during storage显示文摘	Ludivine Billy Emira Mehinagic Ga?lle Royer Catherine M.G.C. Renard Ga?lle Arvisenet Carole Prost Frédérique Jourjon	2007	Postharvest Biology and Technology2007，，3：	3
	2	Odour-active and off-odour components in rainbow trout ( Oncorhynchus mykiss ) extracts obtained by microwave assisted distillation–solvent extraction显示文摘	Serkan Selli Carole Prost Thierry Serot	2008	Food Chemistry2008，，1：	2
	3	Aroma extracts from Oyster Crassostrea gigas:comparison of two extraction method显示文摘	Anne-Laure Pennarun Carole Prost Michel Demaimay	2002	Journal of agricultural and food chemistry2002，50，：	1
	4	Identification of the main odor-Active compounds in musts from French and Romanian hybrids by three olfactmetric metheds显示文摘	THIERRY SEROT CAROLE PROST LUMlNITA VISAN MIRELLA BURCEA	2001	J Agric Food Chem2001，，49：	1
	5	Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor 显示文摘	SELLI Serkan RANNOU Cecile PROST Carole	2006	Journal of agricultural and food chemistry2006，54，25：	1
	6	ThierrySerotVolatile aldehydes in smoked fish:Analysismethods,occurrence and mechanisms of formation显示文摘	Vincent Varlet Carole Prost	2007	Food Chemistry2007，，105：	1
	7	Effect of dietary lipid sources on odour-active Compounds in muscle of turbot (Psetta maxima) 显示文摘	THIERRY Serot CHRISTELLE Regost CAROLE Prost	2001	Journal of the Science of Food and Agriculture2001，81，14：	1
	8	Evaluation of the representativeness of the odor of cooked mussel extracts and relationship between sensory description and potent odorants 显示文摘	Sophie Le Guen Carole Prost Michel Demaimay	2001	J Agrie Food Chem2001，49，：	1
	9	Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation显示文摘	Vincent Varlet Carole Prost Thierry Serot	2007	Food Chemistry2007，，4：	1
	10	Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory description and potent odorants显示文摘	Sophie Le Guen Carole Prost Michel Demaimay	2001	J Agric Food Chem2001，49，：	1
	11	Odour-active and off-odour components in rainbow trout ( Oncorhynchus mykiss ) extracts obtained by microwave assisted distillation–solvent extraction显示文摘	Serkan Selli Carole Prost Thierry Serot	2008	Food Chemistry2008，，1：	1
	12	Odour-active and off-odour components in rainbow trout ( Oncorhynchus mykiss ) extracts obtained by microwave assisted distillation–solvent extraction显示文摘	Serkan Selli Carole Prost Thierry Serot	2008	Food Chemistry2008，，1：	1

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