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32篇 您的检索式：作者名="Cabaroglu"

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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	Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince显示文摘	Serkan Selli Ahmet Canbas Turgut Cabaroglu Huseyin Erten Jean-Paul Lepoutre Ziya Gunata	2004	Food Control2004，，1：	1
5	Development in student teachers' pre-existing beliefs during a 1-year PGCE pro- gramme 显示文摘	Cabaroglu N & Roberts J	2000	System2000，28，3：	1
6	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
7	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
8	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
9	Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography-mass spectrometry显示文摘	Kafkas E Cabaroglu T and Selli S	2004	Flavor and fragrance journal2004，，：	1
10	Aroma composition of a white wine of Vitis vinifera L cv Emir as af- fected by skin contact显示文摘	Cabaroglu TA Canbas R Baumes C	1997	J of Food Science1997，62，4：	1
11	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
12	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
13	Methanol contents of Turkish varietal wines and effect of processing 显示文摘	CABAROGLU T	2005	Food control2005，，2：	1
14	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
15	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
16	Development in student teachers' pre - existing beliefs during a 1 - year PC, CE programme 显示文摘	Cabaroglu N Roberts J	2000	System2000，，28：	1
17	Wine flavor enhancement through the use of exogenous ftmgal glycosidases显示文摘	CABAROGLU T SELLI S	2003	Enzyme Mierob Teeh2003，33，：	1
18	Wine flavor enhancement through the use of exogenous fungal glycosidases显示文摘	Turgut Cabaroglu Serkan Selli Ahmet Canbas	2003	Enzyme and Microbial Technology2003，33，：	1
19	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
20	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

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