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35篇 您的检索式：作者名="Gunata Z"

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	题名	作者	年代	出处	被引量
1	Stability of free and bound fractions of some aroma components of grape cv Muscat during the wine processing显示文摘	GUNATA Y Z BAYONOVE C BAUMES R	1985	American Joumal of Enology and Viticulture1985，37，：	1
2	Oxidation of grape juice 2-S-glutathionyl caffeoyl tartaric acid by botrytis cinerea laccase and characterization of a new substance: 2, 5-di-S-glutathionyl caffeoyl tartaric acid显示文摘	Salgues M Cheynier V Gunata Z	1986	Journal of Food Science1986，51，5：	1
3	Sequential enzy- mic hydrolysis of potentially aromatic glycosides from grape显示文摘	GUNATA Z BITTEUR S BRILLOUET J M	1988	Carbo- hydrate Research1988，184，：	1
4	Glycosidase activities of three enological yeast strains during winemaing: effect on the terpenol content of muscat wine显示文摘	Delcroix A Gunata Z Sapis J C	1994	Am J Enol Vitic1994，，：	1
5	Sequential enzymatic hydrolysis of potentially aromatic glycosides from grape显示文摘	Gunata Y Z Bitteur S Brillouet	1988	Cabohyd Res1988，184，：	1
6	Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits显示文摘	Mertz C Gancel AL Gunata Z	2009	Journal of Food Composition and Analysis2009，22，5：	1
7	Multiple forms of glycosidases in an enzyme preparation from Aspergillus niger : Partial characterization of a β-glucosidase显示文摘	Gunata Z Dugelay I Vallier M J	1997	Enzyme Microb Technol1997，21，：	1
8	The aroma of grapes extraction and determination of free and glycosidically bound fractions of some grape aroma components显示文摘	GUNATA Y Z BAYONONOVE C L BAOUMES R L	1985	J chromatogr1985，33，1：	1
9	Sequential enzymichydrolysis of potentially aromatic glycosides from grape 显示文摘	GUNATA Z BITTEUR S BRILLOUET J	1988	Carbohyd Res1988，184，88：	1
10	Purification and some properties of an ct-arabinofuranosidase from Aspergillus niger, action on grape monoterpenyl arabino-furanosylglucosides显示文摘	GUNATA Z BRILLOUET J M VOIRIN S	1990	J Agr Food Chem1990，38，3：	1
11	Fructans: Beneficial for plants and humans显示文摘	Gunata Z Vallier M J Sspis JC	1994	Enzyme Microb Technol1994，16，：	1
12	Purification and partial characterization of β-glucosidase from grape显示文摘	Lecas M Gunata Y Z Sapis JC	1991	Phytochemistry1991，30，：	1
13	Extraction and determination of free and glycosidically bound fractions of some grape aroma components显示文摘	Gunata Y Z Bayonove C L Baurnes R L	1985	Journal of Chromatography A1985，331，：	1
14	Extraction and determination of free and glycosidically bound fractions of some grape aroma components显示文摘	Gunata Y Z Bayonove C I Baumes R L	1985	Journal of Chromate1985，25，：	1
15	Hydrolysis of grape monoterpenyl β-D-glucosides by variousβ-glucosidases显示文摘	Gunata Y Z Bayonove C L Tapiero C	1990	Journal of Agricultural and Food Chemistry1990，38，：	1
16	Changes in physicochemical characteristics and volatile constituents of yellow-and white-fleshed nectarines during maturation and artificial ripening显示文摘	AUBERT C GUNATA Z AMBID C	2003	Agric Food Chem2003，51，：	1
17	The aroma of grapes-extraction and determination of free and glycosidically bound fractions of some grape aroma components显示文摘	Gunata Y Z Bayonove C L Baumes R L	1985	J of Chromatography1985，331，：	1
18	Stability of freeand bound fractions of some aroma components of grape cv Muscatduring the wine processing显示文摘	GUNATA Y Z BAYONOVE C BAUMES R	1985	American Journal of Enology andViticulture1985，37，：	1
19	Fungal strains isolated from cork stoppers and the formation of 2, 4, 6-trichloroanisole involved in the cork taint of wine显示文摘	Prak S Gunata Z Guiraud J P	2007	Food Microbiology2007，24，3：	1
20	The aroma of grapes-Extraction and determination of free and glycosidically bound fractions of some grape aroma components显示文摘	Gunata Y Z C L Bayonove R L Baumes R E Cordonnier	1985	J of Chromatography1985，331，：	1

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