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31篇 您的检索式：作者名="ARDO H"

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	题名	作者	年代	出处	被引量
1	Advances in the study of proteolysis during cheese ripening显示文摘	Sousa M J Ardo Y McSweeney P L H	2001	International Dairy Journal2001，，11：	1
2	Advances in the study of proteolysis during cheese ripening显示文摘	Sousa M J Ardo Y McSweeney P L H	2001	International Dairy Journal2001，11，4：	1
3	Advances in the study ofproteolysis during cheese ripening显示文摘	SOUSA M J ARDO Y MCSWEENEY P L H	2001	International Dairy Journal2001，11，：	1
4	Iodide chemistry in dye-sensitized solar cells:Making and breaking I-I bonds for solar energy conversion显示文摘	John G Rowley Byron H Famum Shane Ardo	2010	The Journal of Physical Chemistry Letters2010，1，：	1
5	Advanced in the study of proteolysis during cheese ripening显示文摘	Sousa M J Ardo Y McSweeney P L H	2001	International Dairy Journal2001，11，47：	1
6	Advances in the study of proteolysis during cheese ripening 显示文摘	Sousa M J Ardo Y McSweeney P L H	2001	International Dairy Journal2001，11，6：	1
7	Advances in the study of proteolysis during cheese ripening显示文摘	SOUSA M J ARDO Y MCSWEENEY P L H	2001	International Dairy Journal2001，11，4：	1
8	Advances in the study of proteolysis during cheese ripening显示文摘	Sousa M J Ardo Y Mc sweeney P L H	2001	International Dairy Journal2001，，11：	1
9	Advances in the study of proteolysis during cheese ripening显示文摘	SOUSA M J ARDO Y MCSWEENEY P L H	2001	International Dairy Journal2001，11，6：	1
10	Advances in the Study of Proteolysis during Cheese Ripening 显示文摘	SOUSA M J ARDO Y MCSWEENEY P L H	2001	International Dairy Jounal2001，11，：	1
11	Modeling relationship between angiotensin (I) converting enzyme inhibition and the bitter taste of peptides显示文摘	Pripp A H Ardo Y	2007	Food Chemistry2007，102，3：	1
12	Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides显示文摘	Pripp A H Ardo Y	2007	Food Chemistry2007，，3：	1
13	Advances in the study of proteolysis during cheese ripening显示文摘	Sousa M J Ardo Y Mcsweeney Y P L H	2001	International Dairy Journal2001，，11：	1
14	Advances in the study of proteolysis during cheese ripening显示文摘	SOUSA M J ARDO Y MCSWEENEY P L H	2001	International Dairy Journal2001，11，47：	1
15	Studies on Peptidolysis during Early Maturation and Its Influence on Low-Fat Cheese Quality显示文摘	ARDO Y LARSSON P O MANSSON H L	1989	Milch Wissenschaft1989，44，：	1
16	Modeling relationship between angiotensin(I):converting enzyme inhibition and the bitter taste of peptides 显示文摘	PRIPP A H ARDOE Y	2007	FoodChemistry2007，102，3：	1
17	Advances in the study of proteolysis during cheeseripening显示文摘	Sousa M J Ardo Y McSweeney P L H	2011	International Dairy Journal2011，，11：	1
18	Advances in the studyof proteolysis during cheese ripening 显示文摘	Sousa M J Ardo Y Me Sweeney P L H	2001	International DairyJournal2001，11，6：	1
19	Modeling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides显示文摘	Pripp A H Ardo Y	2007	Food Chemistry2007，102，：	1
20	Advances in the study of proteolysis during cheese ripening显示文摘	Sousa M J Ardo Y Mcsweeney P L H	2001	Intemational Dairy Journal2001，，11：	1

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