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9篇 您的检索式：作者名="CHOBERT JM"

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		题名	作者	年代	出处	被引量
	1	Solubility and emulsifying properties of casein modified enzymatically by Staphylococcus aureus V8 protease显示文摘	Chobert JM Sitohy MZ Whitaker JR	1988	Journal of Agricultural Food Chemistry1988，36，1：	1
	2	Improvement of functional properties of β-lactoglobulin glycated though the Maillard reaction is related to the nature of the sugar显示文摘	CHEVALIER F CHOBERT JM POPINEAU Y	2001	Int Dairy J2001，11，3：	1
	3	Solubility and emulsifying properties of casein and wheyproteins modified enzymatically by trypsin显示文摘	CHOBERT JM CATHERINE BH NICOLAS MG	1988	J Agric Food Chem1988，36，5：	1
	4	Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of betalactoglobulin glycated with several sugars显示文摘	Chevalier F Chobert JM Genot C	2001	J Agtic Food Chem2001，49，：	1
	5	Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of betalactoglobulin glycated with several sugars显示文摘	Chobert JM Genot C	2007	J Agric Food Chem2007，49，：	1
	6	Comparative study of the amino acid sequences of the caseinomacropeptides from seven species显示文摘	Mercier JC Chobert JM Addeo F	1976	FEBS Lett1976，72，2：	1
	7	Improvement of functional properties of显示文摘	CHEVALIER F CHOBERT JM POPINEAU Y	2001	International Dairy Journal2001，11，3：	1
	8	Maillard glycation of 13-lactoglobulin induces conformation changes显示文摘	Chevalier F Chobert JM Dalgalarrondo M	2002	Nahrung/Food2002，46，2：	1
	9	Baeterioein-produeing lactic acid bacteria isolated from mangrove forests in southern Thailand as potential bio-eontrol agents in food: Isolation, screening and optimization显示文摘	Hwanhlem N Chobert JM H-Kittikun A	2014	Food Control2014，41，：	1

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