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20篇 您的检索式：作者名="LOSCOS N"

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	题名	作者	年代	出处	被引量
1	The development of varietal aroma from non-floral grapes by yeasts of different genera显示文摘	Hernandez-Orte P Cersosimo M Loscos N	2008	Food Chemistry2008，107，3：	1
2	Aroma development from non-floral grape precursors by wine lactic acid bacteria显示文摘	HERNANDEZ-ORTE P CERSOSIMO M LOSCOS N		0，，07：	1
3	Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions 显示文摘	Loscos N Hemandez-Orte P Cacho J	2007	Journal of Agricultural and Food Chemistry2007，55，16：	1
4	Post - traumatic infection of the lower limb caused by rare Enterobacteriaceae and Mucorales in a young healthy male显示文摘	Corti G Mondanelli N Losco M	2009	Int J Infect Dis2009，13，2：	1
5	Thedevelop- merit of varietal aroma from non- floral grapes by yeasts of dif- ferent genera显示文摘	Hernandez - Orte P Cersosimo M Loscos N	2008	Food Chemistry2008，107，3：	1
6	Aroma development from non-floral grape precursors by wine lactic acid bacteria显示文摘	HERNANDEZ-ORTE P CERSOSIMO M LOSCOS N	2009	Food Research International2009，42，：	1
7	The development of varietal aroma from non-floral grapes by yeasts of different genera显示文摘	Hernandez P Cersosimo M Loscos N	2008	Food Chemistry2008，107，3：	1
8	The development of varietal aroma from non-floral grapes by yeasts of different genera显示文摘	Hernandez-Orte P CERSOSIMO M LOSCOS N	2007	Food Chem2007，9，：	1
9	The development of varietal aroma from non-floral grapes by yeasts of different genera显示文摘	Hernandez-Orte P Cersosimo M Loscos N	2008	Food Chemistry2008，107，：	1
10	The development of varietal aroma from non-floral grapes by yeasts of different genera显示文摘	Hernandez-Orte P Cersosimo M Loscos N	2008	Food Chemistry2008，107，3：	1
11	Single and double-incision double-bundle ACL reconstruction显示文摘	Aglietti P Giron F Cuomo P Losco M Mondanelli N	2007	Clin Orthop Relat Res2007，454，：	1
12	Evolution of the aroma composition of wines supplemented with grape flavour precursors from different varictals during accelerated wine ageing显示文摘	LOSCOS N HERNANDEZ-ORTE P CACHO J	2010	Food Chemistry2010，120，2：	1
13	The development of varietal aroma from non-floral grapes byyeasts of different genera显示文摘	Hemandez-Orte P Cersosimo M Loscos N Cacho J	2008	Food Chemistry2008，107，：	1
14	Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions 显示文摘	LOSCOS N HERNANDEZ P CACI-IO J	2007	Journal of Agricultural and Food Chemistry2007，55，16：	1
15	The development of varietal aroma from non-floral grapes by yeasts of different genera显示文摘	Hemandez-Orte P Cersosimo M Loscos N	2008	Food Chemistry2008，107，3：	1
16	The development of varietal aroma from non-floral grapes by yeasts of different genera显示文摘	Hemandez-Orte P Cersosimo M Loscos N	2008	Food Chemistry2008，107，3：	1
17	The development of varietal aroma from non-floral grapes by yeasts of different genera显示文摘	HERNtNDEZ-ORTE P CERSOSIMO M LOSCOS N	2008	Food Chemistry2008，107，3：	1
18	Evolution of the aroma composition of wines supplemented with grape flavour precursors fi'om different varietals during accelerated wine ageing显示文摘	N Loscos P Hemandez-Orte J Cacho	2010	Food Chemistry2010，120，1：	1
19	The de- velopment of varietal aroma fi'om non-floral grapes by yeasts of differ- ent genera显示文摘	HERNANDEZ-ORTE P CERSOSIMO M LOSCOS N	2008	Food Chem2008，107，3：	1
20	Release and for- mation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions显示文摘	LOSCOS N HERNANDEZ-ORTE P CACHO J	2007	J Agr Food Chem2007，55，16：	1

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