维普期刊资源整合服务平台（V6.5）

30篇 您的检索式：作者名="Crow V L"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Esterases of Lactic Acid Bacteria and Cheese Flavour: Milk Fat Hydrolysis, Alcoholysis and Esterification 显示文摘	HOLLAND R LIU S Q CROW V L		Intemational Dairy Journal0，15，69：	1
2	The Potential of Dairy Lactic Acid Bacteria to Metabohse Amino Acids via Non-transaminating Reactions and Endogenous Transamination 显示文摘	LIU S Q HOLLAND R CROW V L	2003	International Journal of Food Microbiology2003，86，3：	1
3	Selection of galactose-fermenting Strepto-coccus thermophilus in lactose-limited chemostat cultures显示文摘	THOMAS T D CROW V L	1984	Appliedand Environmental Microbiology1984，48，1：	1
4	The ecology of nonstarter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar显示文摘	Crow V L Curry B Hayes M	2001	International Dairy Journal2001，11，4567：	1
5	Cell surface differences of laetococcal strains显示文摘	Crow V L Gopal P K Wicken A J	1995	International Dairy Journal1995，5，：	1
6	The role of autolysis of lactic acid bacteria in the ripening of cheese显示文摘	Crow V L Coolbear T Gopal P K	1995	International Dairy Journal1995，5，8：	1
7	Application of the CHALICE clinical prediction rule for intracranial injury in children outside the UK:impact on head CT rate显示文摘	Crowe L Anderson V Babl FE	2010	Arch Dis Child2010，95，12：	1
8	The role of autolysis of lactic acid bacteria in the ripening of cheese显示文摘	Crow V L Coolbear T Gopal P K	1995	International Dairy Journal1995，5，8：	1
9	Galactose fermentation by Streptococcus lactis and Streptococcus cremoris: pathways, products, and regulation显示文摘	THOMAS T D TURNER K W CROW V L	1980	Journal of Bacteriology1980，144，：	1
10	The influence of phage assisted lysis of Lactococcus lactis snbsp, lactis ML8 on cheddar cheese ripening显示文摘	Crow V L Martley F G Coolbear T	1995	International Dairy Journal1995，5，5：	1
11	The role of autolysis of lactic acid bacteria in the ripening of cheese 显示文摘	Crow V L Coolbear T Gopal P K	1995	International Dairy Journal1995，，5：	1
12	Lactose and sucrose utilization by Streptococcus thermophilus 显示文摘	Thomas T D Crow V L	1998	Fems Microbiol Lett1998，17，：	1
13	The influence of phage-assisted lysis of Lactococcus lactis subsp, lactis ML8 on Cheddar cheese ripening 显示文摘	CROW V L MARTLEY F G COOLBEAR T	1996	International Dairy Journal1996，5，：	1
14	The role of autolysis of lactic acid bacteria in the ripening cheese显示文摘	Crow V L Coolbear T Gopal P K	1995	Int Dairy Journal1995，5，8：	1
15	HIV 1 restriction factor SAMHD1 is a deoxynucleoside triphosphate triphosphohydrolase 显示文摘	Goldstone D C Ennis-Adeniran V Hedden J J Groom H C Rice G I Christodoulou E Walker P A Kelly G Haire L F Yap M W de Carvalho L P Stoye J P Crow Y J Taylor I A Webb M	2011	Nature2011，480，：	1
16	Interactions between Non-Starter Microorganisms during Cheese Manufacture and Ripening 显示文摘	MARTLEY F G CROW V L	1993	International Dairy Journal1993，3，46：	1
17	The ecology of nonstarter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand ched- dar显示文摘	CROW V L CURRY B HAYES M	2001	Int Dairy J2001，11，4567：	1
18	Esterases of lactic acid bacteria and cheese flavour:Milk fat hydrolysis,alcoholysis and esterification 显示文摘	Holland R Liu S Q Crow V L	2005	International Dairy Journal2005，15，6：	1
19	Galactose fermentation by Streptococcus lactis and Streptococcus cremoris:pathways, products, and regulation显示文摘	Thomas T D Turner K W Crow V L	1980	J Bacteriol1980，144，：	1
20	The role of autolysis of lactic acid bacteria in the ripening of cheese显示文摘	Crow V L Coolbear T Gopal P K	1995	Int Dairy Journal1995，5，8：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示