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6篇 您的检索式：作者名="WALAISRI"

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		题名	作者	年代	出处	被引量
	1	Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation显示文摘	WAH T T WALAISRI S ASSAVANIG A	2013	Int J Food Microbiol2013，160，3：	1
	2	Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation显示文摘	WAH T T WALAISRI S ASSAVANIG A		0，，03：	1
	3	Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation显示文摘	WAH T T WALAISRI S ASSAVANIG A	2013	Int J Food Microbiol2013，160，3：	1
	4	Co-culturing of Pichia guilliermondii enhanced volatileflavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation 显示文摘	Thin Thin Wah Supawan Walaisri Apinya Assavanig	2013	Inter- national Journal of Food Microbiology2013，160，3：	1
	5	Co-culturing of Pichia guiUiermondii enhanced volatile flavor com- pound formation by Zygosaccharomyces rouxii in the mod- el system of Thai soy sauce fermentation显示文摘	Wah T T Walaisri S Assavanig A	2013	Internation- al Journal of Food Microbiology2013，160，3：	1
	6	Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by ZygosacchaTomyces in the model system of Thai soy sauce fermentation显示文摘	Wah T T Walaisri S Assavanig A	2013	International Journal of Food Microbiology2013，160，3：	1

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