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68篇 您的检索式：作者名="FRENGOVA"

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	题名	作者	年代	出处	被引量
1	Carotenoids from rhodotorula and phaffia: yeasts of bioteehnological importance显示文摘	Frengova G I Beshkova D M	2009	J Ind Micro- biol Biotechnol2009，36，2：	1
2	Production of flavour compounds by yogurt starter cultures显示文摘	BESHKOVA D SIMOVA E FRENGOVA G	1998	Journal of Industrial Microbiology & Biotechnology1998，20，3：	1
3	Production of flavour Compounds by yogurt starter cultures 显示文摘	BESHKOVA D SIMOVA E FRENGOVA G	1998	Journal of Industrial Microbiology and Biotechnology1998，20，：	1
4	Production of flavour compounds by yogurt starter cultures显示文摘	BESHKOVA D SIMOVA E FRENGOVA G	1998	J Industrial Microbiology & Biotechnology1998，20，：	1
5	Carotenoids from Rhodotorula and Phafila: yeasts of biotechnological importance 显示文摘	Frengova GI Beshkova DM	2009	Ind Microbiol Biotechnol2009，36，2：	1
6	Production of flavour compounds by yogurt starter cultures显示文摘	Beshkova D Simova E Frengova G	1998	Journal of Industrial Microbiology & Biotechnology1998，20，：	1
7	Lactic acid bacteria and yeasts in kefir grains and kefir made from them显示文摘	E Simova D Beshkova A Angelov Ts Hristozova G Frengova Z Spasov	2002	Journal of Industrial Microbiology & Biotechnology2002，，1：	1
8	Lactic acid bacteria and yeasts in kefir grains and kefir made from them显示文摘	E Simova D Beshkova A Angelov Ts Hristozova G Frengova Z Spasov	2002	Journal of Industrial Microbiology & Biotechnology2002，，1：	1
9	Production of flavour compounds by yogurt starter cultures显示文摘	BESHKOVA D SIMOVA E FRENGOVA G	1998	Journal of Industrial Microbiology and Biotechnology1998，20，：	1
10	Production of flavour compounds by yogurt starter cuhures显示文摘	Beshkova D Simova E Frengova G	1998	Journal of Industrial Microbiology and Biotechnology1998，20，：	1
11	Production of Volatile aroma Compounds by Kefir Starter Cultures显示文摘	BESHKOVA D M SIMOVA E D FRENGOVA G I	2003	International Dairy Journal2003，13，：	1
12	Carotenoids from Rhodotorula and Phaya: yeasts of biotechnological importance显示文摘	FRENGOVA G I BESHKOVA D M	2009	J Ind Microbiol Biotechnol2009，36，：	1
13	Production of flavor compounds by yoghurt starter cultures显示文摘	Beshkova D Simova E Frengova G	1988	Journal of Microbiology & Biotechnology1988，20，：	1
14	Carotenoids from Rhodotorula and Phaffia:yeasts of biotechnological importance显示文摘	Frengova G I Beshkova D M	2009	Journal of Industrial Microbiology and Biotechnology2009，36，：	1
15	Carotenoids from Rhodotorula and Phaffia:yeasts of biotechnological importance显示文摘	Frengova GI Beshkova DM		0，，2：	1
16	Production and monomer composition of exopolysaccharides by yogurt starter cultures显示文摘	FRENGOVA G I SIMOVA E D BESHKOVA D M	2000	Can J Microbiol2000，46，：	1
17	Carotenoids from Rhodotorula and Phaffia: yeasts of biotechnological importance显示文摘	Frengova GI Beshkova DM	2009	Journal of Industrial Microbiology and Biotechnology2009，36，2：	1
18	Production of volatile aroma compounds by keftr starter cultures显示文摘	BESHKOVA D M SIMOVA E D FRENGOVA G I	2003	International Dairy Journal2003，13，：	1
19	Production of amino acids by yogurt bacteria显示文摘	BESHKOVA D M SIMOVA E D FRENGOVA G 1	1998	Biotechnol Prog1998，14，6：	1
20	Pure cultures formaking kefir显示文摘	Beshkova D M Simoval E D Simov Z I Frengova	2002	Food Microbiology2002，19，：	1

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