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11篇 您的检索式：作者名="Ribbera"

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		题名	作者	年代	出处	被引量
	1	Pecorino Crotonese cheese: Study of bacterial population and flavour compounds显示文摘	C.L. Randazzo I. Pitino A. Ribbera C. Caggia	2009	Food Microbiology2009，，3：	1
	2	Comparative genomic and functional analysis of 100 Lactobacillus rham- nosus strains and their comparison with strain GG显示文摘	Douillard FP Ribbera A Kant R	2013	Plos Genetics2013，9，8：	1
	3	Pecorino Crotonesecheese: Study of bacterial population and flavour compounds 显示文摘	RANDAZZO CL PITINO I RIBBERA A	2010	FoodMicrobiol2010，27，3：	1
	4	Pecorino Crotonese cheese: Study of bacterial population and ? avour compounds 显示文摘	Randazzo CL Pitino I Ribbera A	2010	Food Microbiology2010，27，：	1
	5	Pecorino crotonese cheese: study of bacterial population and flavour compounds显示文摘	RANDAZZO C L PITINO I RIBBERA A	2010	Food Microbiology2010，27，：	1
	6	Diversity of bacterialpopulation of table olives assessed by PCR-DGGE analysis 显示文摘	Randazzo CL Ribbera A Pitino I	2012	Food Microbiology2012，32，1：	1
	7	Comparative genomic and functional analysis of 100 Lactobacillus rhamnosus strains and their comparison with strain GG显示文摘	Douillard FP Ribbera A Kant R	2013	PLoS Genetics2013，9，10：	1
	8	Human gut microbiota and bifidobacteria:from composition to functionality显示文摘	Turroni F Ribbera A Foroni E	2008	Antonie Van Leeuwenhoek2008，94，1：	1
	9	Pecorino Crotonese cheese:study of bacterial population and flavour compounds显示文摘	RANDAZZO CL PITINO I RIBBERA A		0，，3：	1
	10	Humangut microbiota and bifidobacteria: from composition tofunctionality 显示文摘	TUNRONI F RIBBERA A FORONI E	2008	Antonie van Leeuwenhoek2008，94，：	1
	11	Pecorino Crotonese cheese:study of bacterial population and flavour compounds显示文摘	RANDAZZO C L PITINO I RIBBERA A		0，，3：	1

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