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32篇 您的检索式：作者名="SLUMP"

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	题名	作者	年代	出处	被引量
1	Effect of Severe Alkali Treatment of Protein on Amino Acid Composition and Nutritive Value显示文摘	Degroot A P Slumps P	1969	Journal of Nutrition1969，98，：	1
2	Effect of Severe Alkline Treatment of Protein on Amino Acid Composition and Nutrive Value显示文摘	Degroot A P Slumps P	1969	Journal of Nutrition1969，98，：	1
3	Effect of Severe Alkali Treatment of Protein on Amino Acid Composition and Nutritive Value显示文摘	Slumps P	1969	Journal of Nutrition1969，98，：	1
4	High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots显示文摘	Amanatidou A Slump R A Gorris L G M	2000	J Food Sci2000，65，：	1
5	Effect of severe alkali treatment of protein on amino acid composition and nutritive value显示文摘	Degroot A P Slumps P	1969	Journal of nutrition1969，98，：	1
6	Effect of severe alkali treatment of protein on amino acid composition and nutritive value显示文摘	Degroot A P Slumps P	1969	Journal of Nutrition1969，98，：	1
7	Cognitive small cell networks : energy efficiency and trade-offs 显示文摘	WILDEMEERSCH M QUEK T SLUMP	2013	IEEE Trans on Communications2013，61，9：	1
8	Effect of severe alkali treatment protein on amino acid composition and nutritive value显示文摘	Degroot A P Slumps P	1969	Journal of Nutrition1969，98，：	1
9	Cog-nitive small cell networks ; energy efficiency and trade-offs 显示文摘	Wildemeersch M Quek T Q S Slump C H	2013	IEEE Transactions on Communications2013，61，9：	1
10	Effect of severe alkali treatment of protein on amino acid composition and nutritive value显示文摘	Degroot A P Slumps P	1969	Journal of Nutrition1969，98，：	1
11	A gas-liquid chromatographic method for analysis of methionine and of methionine sulfoxide in proteins显示文摘	Bos K D Verbeek C Slump P	1983	Journal of Food and Agricultural Chemistry1983，31，：	1
12	Tryptophan in food proteins:a comparison of two Hydrolytic procedures 显示文摘	Slump P Flissebaalje T D Haaksman I K	1991	J Sci Food & Agri1991，55，：	1
13	High oxygen and high carbon dioxide modified atmospheres forshelf-life extension of minimally processed carrots显示文摘	Amanatidou A Slump RA Gorris LGM	2000	J Food Sci2000，65，：	1
14	High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots显示文摘	Amanatidou A Slump RA Gords LGM	2000	Food Sci2000，65，：	1
15	High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots显示文摘	A Amanatidou R A Slump L G M Gorris	2000	J Food Sci2000，65，1：	1
16	High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots 显示文摘	Amanatidou A Slump R A Gorris L G M		J Foof Sci0，65，：	1
17	Cognitive small cell networks:energy efficiency and trade-offs显示文摘	Wildemeersch M Quek T Q S Slump C H Rabbachin A	2013	IEEE Transactions on Communications2013，61，9：	1
18	Hepatocyte growth factorsimproves viability after H202-induced toxicity in bile duct epi-thelial cells Comparative Biochemistry and Physiology 显示文摘	ArendsB Slump E Spee B	2008	partC Comp Biochem Physiol C Toxicology Pharmacol2008，147，3：	1
19	Effects of severe alkali treatment of proteins on amino acid composition and nutritive value 显示文摘	De Groot A P Slump P	1969	JNutri1969，98，1：	1
20	Coherence filtering to enhance the mandibular canal in cone-beam CT data显示文摘	KROON D J SLUMP C H	2009	IEEE-EMBS Benelux Chapter Symposium2009，11，10：	1

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