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21篇 您的检索式：作者名="Comuzzo P"

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	题名	作者	年代	出处	被引量
1	Optimization o{ wine headspace a- nalysis by solid phase microextraction capillary gas 显示文摘	Tat L Comuzzo P Stol{o I	2005	Food Chemistry2005，93，2：	1
2	Yeast derivatives(extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility显示文摘	Comuzzo P Tat L Tonizzo A	2006	Food Chemistry2006，99，2：	1
3	Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine volatile volatility显示文摘	COMUZZO P TAT L TONIZZO A	2006	Food Chemistry2006，99，2：	1
4	Yeast derivatives (extracts and autolysates) in wine making: release of volatile compounds and ef- fects on wine aroma volatility显示文摘	COMUZZO P TAT L TONIZZO A	2006	Food Chem2006，99，2：	1
5	Yeast derivatives(extracts and autolysates) in winemaking:release of volatile compounds and effects on wine aroma volatility显示文摘	Comuzzo P Tat L Tonizzo A	2006	Food Chemistry2006，99，2：	1
6	Optimization of winehead-space analysis by solid-phase microextraction capillary gaschromatography with mass spectrometric and flame ionizationdetection显示文摘	TAL L COMUZZO P STOLFO I	2005	Food Chemistry2005，93，：	1
7	Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility显示文摘	COMUZZO P TAT L TONIZZO A	2006	Food Chemistry2006，99，2：	1
8	Yeast derivatives (extracts and autolysates) in winemaking:Release of volatile compounds and effects on wine aroma volatility显示文摘	COMUZZO P TAT L TONIZZO A	2006	Food Chemistry2006，99，2：	1
9	Optimization of wine headspace analysis by solid-phase micro-extraction capillary gas chromatography with mass spectrometric and flame ionization detection显示文摘	Tat L Comuzzo P Stolfo f	2005	Food Chemistry2005，93，：	1
10	Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection 显示文摘	Tat L Comuzzo P Stolfo I	2005	Food Chemistry2005，93，：	1
11	Optimization of wine headspace analysis by solid -phase microextraction capil- lary gas chromatography with mass spectrometric and flame ionization detection 显示文摘	Tat L Comuzzo P Stolfo I	2005	Food Chemistry2005，93，：	1
12	Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility显示文摘	Comuzzo P Tat L Tonizzo A	2006	Food Chemistry2006，99，2：	1
13	Optimization of wineheadspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection显示文摘	Tat L Comuzzo P Stolfo I	2005	Food Chemistry2005，93，2：	1
14	Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility显示文摘	Comuzzo P Tat L Tonizzo A	2006	Food Chemistry2006，99，2：	1
15	Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ioni- zation detection显示文摘	Tat L Comuzzo P Stolfo I	2005	Food Chemistry2005，93，2：	1
16	Yeast derivatives (extracts and autolysates) in winemaking: release of volatile compounds and effects on wine aroma volatility显示文摘	COMUZZO P TAT L TONIZZO A	2006	Food Chemistry2006，99，2：	1
17	Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ioni- zation detection 显示文摘	Tat L Comuzzo P Stolfo I	2005	Food Chemistry2005，93，2：	1
18	Yeast derivatives ( extracts and autolysates ) in winemaking: Release of volatile compounds and effects on wine aroma volatility 显示文摘	Comuzzo P Tat L Tonizzo A	2006	Food Chemistry2006，99，：	1
19	Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility显示文摘	COMUZZO P TAT L TONIZZO A	2006	Food Chemistry2006，99，：	1
20	Antioxidant properties of different products and additives in white wine显示文摘	Comuzzo P Battistutta F Vendrame M	2014	Food Chem2014，168，：	1

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