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17篇 您的检索式：作者名="Divi D"

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		题名	作者	年代	出处	被引量
	1	Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in Fresh and Thermally Processed Orange Juice 显示文摘	Alwazeer D Cachon R Divies C	2002	Journal of Food Protection2002，65，15：	1
	2	Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice 显示文摘	Alwazeer D Delbeau C Divies C	2003	International Journal of Food Microbiology2003，89，1：	1
	3	Vats versus pleu- ral drainage in the management of the first episode of prima- ry spontaneous pneumothorax 显示文摘	DIVIS! D DI LEONARDO G CRISCI R	2015	The American Journal of Surgery2015，30，15：	1
	4	Mechanism forinhibition of thyroid peroxidase by leuco-malachite green显示文摘	Doerge D R Chang H C Divi R L	1998	Chem Res Toxicol1998，11，9：	1
	5	Mechanism for inhibition of thyroid peroxidase by leucomalachite green 显示文摘	Doerge D R Chang H C Divi R L	1998	Chem Res Toxicol1998，11，9：	1
	6	Mechanism for inhibition of thyroid peroxidase by leueomalahch- ire green 显示文摘	DOERGE D R CHANG H C DIVI R L	1998	Chemical Research Toxicology1998，11，9：	1
	7	Prineipal characteristics of alpha-galactosidase from Leuconostoc mesenteroides subsp, mesen- teroides显示文摘	HUANG D Q PREVOST H DIVIES C	1994	Journal of Basic Microbiology1994，34，2：	1
	8	Development of pig blastocysts in vitro is altered by serum,bovine serum albumin and amino acids and vitamins 显示文摘	MEYEN B A ROSENKR ANS C F Jr DIVIS D L	1989	Theriogenology1989，31，：	1
	9	Use of Redox Potential Modification by Gas Improves Microbial Quality, Color Retention and Ascorbic Acid Stability of Pasteurized Orange Juice显示文摘	ALWAZEER D DELBEAU C DIVIES C	2003	International Journal of Food Microbiology2003，89，1：	1
	10	SA: going the way of the dinosaur 显示文摘	Divis D A	2000	GPS World2000，11，6：	1
	11	Mechanism for inhibition of thyroid peroxidase by leucoma-lachite green 显示文摘	DOERGE D R CHANG H C DIVI R L	1998	Chem Res Toxicol1998，11，9：	1
	12	Behavior of Lac)tobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice 显示文摘	ALWAZEET D CACHON R DIVIES C	2002	J Food Prot2002，65，15：	1
	13	Use of redox potentialmodification by gas improves microbial quality,color retention andascorbic acid stability of pasteurized orange juice显示文摘	ALWAZEER D DELBEAU C DIVIES C	2003	International Jour-nal of Food Microbiology2003，89，1：	1
	14	Analysis of malachite green and metabolites in fish using liquid chromatography atmospheric pressure chemical ionization massspectrometry 显示文摘	Doerge D R Chang H C Divi R L	1998	Rapid Commun Mass Spect tom1998，12，21：	1
	15	Postoperative ton- sillectomy bleed: coblation versus nonco- blation显示文摘	Divi D Benninger M	2005	Laryngoscope2005，115，：	1
	16	Heat capacity measurement of organic thermal energy storage materials 显示文摘	DIVI S CHELLAPPA R CHANDRA D	2006	J Chemical Thermodynamics2006，38，11：	1
	17	Analysis of malachite green and metabolites in fish using liquid chromatography atmospheric pressure chemical ionization mass spectrometry显示文摘	DOERGE D R CHANG H C DIVI R L	1998	Rapid Commun Mass Spectrom1998，12，21：	1

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