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40篇 您的检索式：作者名="Chatonnet P"

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	题名	作者	年代	出处	被引量
1	Rapid headspaee solid-phase microextraetiordgas chromatographic/mass spectrometric assay for the quantitative determination of some of the main odorants causing off-flavours in winc显示文摘	BOUTOU S CHATONNET P	2007	Journal of Chromatography A2007，1141，1：	1
2	Identifying new volatile compounds in toasted oak显示文摘	CUTZACH I CHATONNET P HENRY R	1999	J Agr Food Chem1999，47，4：	1
3	The origin of ethylphenols in wines显示文摘	Chatonnet P Dubourdieu D Boidron JN	1992	J Sci Food Agrie1992，60，：	1
4	Synthesis of volatile phenols by Saccharomyces cerevisiae in wines 显示文摘	Chatonnet P Dubourdieu D Boidron JN	1993	J Sci Food Agric1993，62，2：	1
5	Synthesis of volatile phenols by Saccharomyces cerevisiae in wines显示文摘	Chatonnet P Dubourdieu D Boidron J N	1993	Jounal of the Science of Food and Agriculture1993，62，2：	1
6	Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified wines显示文摘	Cutzach I Chatonnet P Dubourdieu D	1999	J Agric Food Chem1999，47，：	1
7	Rapid headspace solid-phase microextraction/gas chromatographic/mass spectrometric assay for the quantitative determination of some of the main odorants causing off-flavours in wine显示文摘	St'ephane B Chatonnet P	2007	J Chromatogr A2007，1141，：	1
8	Synthesis of volatile phenols by Saccharomyces cerevisiae in wines显示文摘	Chatonnet P Dubourdieu D Boidron J	1993	J Sci Food Agric1993，62，：	1
9	The origin of ethylphenols in wines显示文摘	Chatonnet P Dubourdieu D Boidron J	1992	J Sci Food Agric1992，60，：	1
10	and Dubourdieu,D, Identifying new volatile compounds in toasted oak显示文摘	Cutzach L Chatonnet P	2002	J Agric Food Chem2002，，48：	1
11	Influence of polyphenolic components of red wines on the microbial synthesis of volatile phenols显示文摘	Chatonnet P Viala C Dubourdieu D	1997	Am J Enol Vitic1997，48，：	1
12	Rapid headspace solid-phasemicro-extraction/gas chromatographic/mass spectrometricassay for the quantitative determination of some of themain odorants causing offflavours in wine显示文摘	BOUTOU S CHATONNET P	2007	Journal ofChromatography A2007，141，1：	1
13	Identification of volatile compounds with a 'toasty' aroma in heated oak used in barrelmaking显示文摘	Cutzach I Chatonnet P Henry R	1997	J Agric Food Chem1997，45，：	1
14	Evolution de certains composes volatils du bois de caene aucours de son sechage,premiers resultants显示文摘	Chatonnet P Boidron J N Dubourdiew D	1994	J Iht Sci Vigne Vin1994，28，：	1
15	Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified wines显示文摘	Cutzach l Chatonnet P Dubourdieu D	1999	Journal of Agricultural and Food Chemistry1999，47，：	1
16	Rapid headspace solid-phase microextraction/gas chromatographic/mass spectrome-tric assay for the quantitative determination of some of the main odorants causing off-flavours in wine显示文摘	Boutou S Chatonnet P	2007	Journal of Chromatography A2007，1141，1：	1
17	Identifying new volatile compounds in toasted oak显示文摘	Cutzach I Chatonnet P Henry R		0，，4：	1
18	The origin of ethylphenols in wines显示文摘	CHATONNET P DUBOURDIE D BOIDRON J		0，，02：	1
19	The origin of ethylphenols in wines显示文摘	CHATONNET P DUBOURDIE D BOIDRON J N	1992	Journal of the Science of Food and Agriculture1992，60，2：	1
20	The origin of ethylphenols in wines 显示文摘	CHATONNET P DUBOURDIEU D BOIDRON J N	1992	J Sci Food Agric1992，60，：	1

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