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		题名	作者	年代	出处	被引量
	1	Biogenic Amine Production in Feta Cheese 显示文摘	VALSAMAKI K’ MICHAELIDOU A POLYCHRONIADOU A	2000	Food Chemistry2000，71，2：	1
	2	Effect of time, temperature and extraction method on the trichloroacetie acidsoluble nitrogen of cheese显示文摘	Polychroniadou A Michaelidou A Paschaloudis N	1999	International Dairy Journal1999，9，8：	1
	3	Effect of time, temperature and extraction method on the lrichloroacetic acid-soluble nitrogen of cheese显示文摘	POLYCHRONIADOU A MICHAELIDOU A PASCHALOUDIS N	1999	International Dairy Journal1999，9，8：	1
	4	Application of a micro- wave-assisted extraction method for the extraction of organic acids from Greek cheeses and sheep milk yoghurt and subsequent analysis by ion- exclusion liquid chromatography显示文摘	PAPADAKIS E N POLYCHRONIADOU A	2005	International Dairy Journal2005，15，2：	1
	5	Effect of time, temperature and extraction method on the tdchlomacetic acidsoluble nitrogen of cheese显示文摘	POLYCHRONIADOU A MICHAELIDOU A PASCHALOUDIS N	1999	International Dairy Journal1999，9，8：	1
	6	Effect of time, temperature and extraction method on the trichlo- roacetic acid-soluble nitrogen of cheese显示文摘	POLYCHRONIADOU A MICHAELIDOU A PASCHALOUDIS N	1999	International Dairy Jour- nal1999，9，：	1
	7	Effect of time,temperature and extraction method on the trichloro- acetic acid-soluble nitrogen of cheese 显示文摘	Polychroniadou A Michaelidou A Paschaloudis N	1999	International Dairy Journal1999，9，：	1
	8	Application of a microwaveassisted extraction methodfor the extraction of organic acids from greek cheeses and sheep milk yoghurt andsubsequent analysis by ion-exclusion liquid chromatography 显示文摘	Papadakis E N Polychroniadou A	2005	International Dairy Journal2005，15，2：	1

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