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6篇 您的检索式：作者名="Christlbauer"

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		题名	作者	年代	出处	被引量
	1	Characterization of the key aroma compounds in beef and pork vegetable gravies 6 la chef by application of the aroma extraction dilution analysis 显示文摘	Christlbauer M Schieberle P	2009	Jour- hal of Agricultural and Food Chemistry2009，57，：	1
	2	Investigation of im- portant odorants of palm wine (Elaeis guineensis) 显示文摘	Lasekan O Buettner A Christlbauer M	2007	Food Chemistry2007，105，：	1
	3	Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions显示文摘	Michael Czerny Martin Christlbauer MonikaChristlbauer etal	2008	Eur Food Res Technol2008，，228：	1
	4	Re- investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions显示文摘	CZERNY M CHRISTLBAUER M FISCHER A	2008	European Food Research and Technology2008，228，2：	1
	5	Re- investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions显示文摘	CZEMY M CHRISTLBAUER M FISCHER A	2008	Eur Food Res Technol2008，228，2：	1
	6	Re- investigation on odour thresholds of key aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions显示文摘	Czerny M Christbauer M Christlbauer M et oi	2008	Eur Food Technol2008，228，：	1

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