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8篇 您的检索式:作者名="URPI P"
    题名 作者 年代 出处 被引量
1Different commercial yeast strains affecting the volatile and sensory profile of cava base wine显示文摘Torrens J Urpi P Riu-Aumatell M 0,,01:1
2A Fast Procedure for the Reduction of Azides and Nitro Compounds Based on the Reducing Ability of Sn(SR)3 Species显示文摘BARTRA M ROMEA P URPI F 1990Tetrahedron1990,46,2:1
3Different commercial yeast strains affecting the volatile and sensory profile of cava base wine显示文摘Torrens J Urpi P Riu-Aumatell M 2008International journal of food microbiology2008,124,1:1
4Different commercial yeast strains affecting the volatile and sensory profile of cava base wine显示文摘TORRENS J URPI P RIU-AUMATELL M 2008International Journal of Food Microbiology2008,124,1:1
5Disposition of soy isoflavones in normal human breast tissue 显示文摘Bolca S Urpi - Sarda M Blondeel P 2010Am J Clin Nutr2010,91,4:1
6Different commercial yeast- strains affecting the volatile and sensory profile of cava base wine显示文摘Torrens J Urpi P Riu-Aumatell M 2008International journal of food microbiology2008,124,1:1
7Different commercialyeast strains affecting the volatile and sensory profile of cavabase wine显示文摘Torrens J Urpi P Riu-Aumatell M 2008International Journal of Food Microbiology2008,124,1:1
8Different commercial yeast strains affecting the ,olatile andsensory profile of cava base wine显示文摘Torrens J Urpi P Riu-aumatell M 2008International Journal of Food Microbiology2008,124,1:1
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