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11篇 您的检索式：作者名="KAE M"

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		题名	作者	年代	出处	被引量
	1	Tea, obesity, and dia- betes显示文摘	Kae Y H Chang H H Lee M J	2006	Mol Nutr Food Res2006，50，2：	1
	2	Investigating sensory characteristics and volatile components in boiled scallop aroma using chemometric techniques显示文摘	KAE M KIKUE K	2002	Food Chemistry2002，78，1：	1
	3	Machine learning techniques for cooperative spectrum sensing in cognitive radio networks 显示文摘	Karaputugala M T Kae W C Nazmus S	2013	IEEE Journal on Selected Areas in Communications2013，31，11：	1
	4	Investigations on the long time behavior of the metastable boron oxygen complex in crystalline silicon 显示文摘	Herguth A Schubert G Kaes M	2008	Prog Photovolt: Res Appl2008，16，：	1
	5	Microbiological evaluation of two hand hygiene procedures achieved by healtheare workers during routine patient eare:a randomized study 显示文摘	Kae G Podglajen I Gueneret M	2005	The Journal of hospital infection2005，60，1：	1
	6	Bipyridine: the most widely used ligand, a review of molecules comprising at least two 2, 2'-bipyridine units 显示文摘	Kaes C Katz A Hosseini M W	2000	Chem Rev2000，100，：	1
	7	Machine learn- ing techniques for cooperative spectrum sensing in cognitive ra- dio networks显示文摘	Thilina K M Kae Won Choi Saquib N	2013	IEEE Journal on Selected Areas in Commu nication2013，31，11：	1
	8	Rapid aggregation of gold nanoparticles induced by non-cross-linking DNA hybridization显示文摘	Kae S Kazuo H Mizuo M	2003	J Am Chem2003，125，：	1
	9	Investigating sensory characteristics and volatile components in boiled scallop aroma using chemometric techniques显示文摘	Kae M Kikue K Tetsuo A	2002	Food Chemistry2002，78，：	1
	10	Maximal Entanglement versus Entropy for Mixed Quantum States 显示文摘	WEI TZU-CHIEH NEMTO KAE GOLDBART PAUL M	2003	Phys Rev A2003，67，02：	1
	11	Investigating sensory characteristics and volatile components in boiled scallop aroma using chemometric techniques显示文摘	Kae M Kikue K Tetsuo A	2002	Food Chemistry2002，78，：	1

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