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52篇 您的检索式：作者名="Tressl"

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	题名	作者	年代	出处	被引量
1	Formation of eight-carbon and ten-carbon components in mushrooms (Agaricus campestris)显示文摘	Tressl R Bahri D Engel KH	1982	J Agric Food Chem1982，30，：	1
2	Biogenesis of banana volatiles显示文摘	Tressl R Drawert F	1973	Journal of Agriculture and Food Chemistry1973，21，：	1
3	Biogenesis of banana volatiles 显示文摘	Tressl R Drawert F	1973	Journal of Agricultural and Food Chemistry1973，21，4：	1
4	Biogenesis of banana volatiles显示文摘	TRESSL R DRAWERT F	1973	J Agric Food Chem1973，21，4：	1
5	Studies on the volatile components of two mango varieties显示文摘	ENGEL K H TRESSL R	1983	Agric Food Chem1983，31，4：	1
6	Formation of eight-carbon and tencarbon components in mushrooms ( Agaricus campestris ) 显示文摘	Tressl R Bahfi D Engel K H	1982	J Agric Food Chem1982，30，：	1
7	Health effects of decaffeinated tea显示文摘	Tressl R Voubrecht H R	1998	Tea and Coffee Trade1998，170，6：	1
8	Formation of eight-carbon and tencarbon components in mushrooms (agaricus campestris ) 显示文摘	Roland Tressl Daoud Bahri Karl- Heinz Engel	1982	J Agric Food Chem1982，30，：	1
9	Biogenesis of banana volatiles显示文摘	TRESSL R DRAWERT F	1973	J Agric Food Chore1973，21，4：	1
10	The flavor of tropical fruits (banana, melon, pineapple) 显示文摘	K H Engel J Heidlas R Tressl	1990	Developments in Food Science 3C (food flavors)1990，，5：	1
11	Diphenole und Caramelkomponenten in R?stkaffees verschiedener Sorten. II.显示文摘	Dr. Roland Tressl Daoud Bahri Hans K?ppler Adelgunde Jensen	1978	Zeitschrift für Lebensmittel - Untersuchung und - Forschung1978，，2：	1
12	Studies on the volatile components of two mango varieties 显示文摘	ENGEL K H TRESSL R	1983	Agric Food Chem1983，31，4：	1
13	Enantioselectivities of Enzymes Involves in the reduction of methylketones by baker's yeast enzyme显示文摘	HEIDLAS J ENGEL K H TRESSL R	1991	Microb Technol1991，13，8：	1
14	Characterization and quantification of free and esterified 9 - and 13 - hydroxyoetadecadienoic acids (IdODE) in barley, germinating barley, and finished malt 显示文摘	Hubke H Garbe L Tressl R	2005	Journal of Agricultural and Food Chemistry2005，53，5：	1
15	Studies on the volatile components of two mango varieties显示文摘	ENGEL K H TRESSL R	1983	J Agile Food Chem1983，31，4：	1
16	Formation of proline and hydroxyproline-specific Maillard products from glucose显示文摘	TRESSL R HELAK B KERSTEN E	1993	Journal of Agricultural and Food Chemistry1993，41，4：	1
17	New melanoidin-like Maillard polymers from 2-Deoxypcntoses显示文摘	Tressl R Wondrak GT Kruger RP Rewicki D	1998	Agric Food Chore1998，46，：	1
18	Gas chromatographic-mass spectrometric investigation of hop aroma constituents in beer显示文摘	Tressl R Friese L Fendesk F		0，，06：	1
19	Isoleucine-specific Maillard Products from -D-glucose and -D-fructose 显示文摘	Tressl R Nittka C Kersten E	1995	Journal of Agriculture and Food Chemistry1995，43，：	1
20	Identification of new sulfur - containing volatiles in yellow passionfruit显示文摘	Engel Karl Heinz Tressl Roland	1991	Journal of Agricultural and Food Chemistry1991，39，12：	1

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