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50篇 您的检索式：作者名="Yvon L"

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	题名	作者	年代	出处	被引量
1	Cheese flavour formation by amino acid catabolism显示文摘	Yvon M Rijnen L	2001	Int Dairy J2001，，11：	1
2	Synthesis, crystal structure and hydrogenation properties of the ternary compound LaNi4Mg and NdNi4Mg 显示文摘	Guenee L Favre-Nicolin V Yvon K	2003	Journal of Alloys and Compounds2003，348，：	1
3	Synthesis, crystal structure and hydrogenation properties of the ternary compounds LaNi4Mg and NdNi4Mg显示文摘	GUENEE L FAVRE-NICOLIN V YVON K	2003	Joumal of Alloys and Compounds2003，348，12：	1
4	Cheese flavour formation by amino acid catabolism 显示文摘	YVON M RIJNEN L	2001	International Dairy Journal2001，11，47：	1
5	Cheese Flavour Formation by Amino AcidCatabolism 显示文摘	YVON M RIJNEN L	2001	International Dairy Journal2001，11，47：	1
6	Characterization of dupont photopolymer:determination of kinetic parameters in a diffusion model显示文摘	VINCENT M YVON R YVES L	2002	Appl Opt2002，41，17：	1
7	Competition between monovalent and divalent anions for calcined and uncalcined hydrotalcite: anion exchange and sorption sites显示文摘	CHATELET L BOLLERO J Y YVON J	1996	Colloid Surf A1996，111，3：	1
8	Cheese flavor formation by amino acid catabolism显示文摘	YVON M RIJNEN L	2001	International Dairy Journal2001，11，47：	1
9	Competition between monovalent and divalent anions for calcined and uncalcined hydrotalciet:anion xchange and adsorption sites显示文摘	Chatelet L Bottero J Y Yvon J	1996	Colloid Surf A1996，111，3：	1
10	Cheese Flavour Formation by Amino Acid Cata- bolism显示文摘	Yvon M Rijnen L	2001	International Dairy Journal2001，11，：	1
11	Expression of uncoupling protein-3 in subsarcolemmal and intermy of bifilar mitoehondria of various mouse muscle types and its modulation by fasting显示文摘	Jimenez M Yvon C Lehr L	2002	Eur J Biochem2002，269，：	1
12	An aminotransferase from Lactococcus lactis initiates conversion of aromatic amino acids to flavor compounds显示文摘	YVON M THIROUIN S RIJNEN L	1997	Appl Environ Microbiol1997，63，：	1
13	An Aminotransferase from Lactococcus Lactis Initiates Conversion of Cheese Flavor Compounds显示文摘	YVON M THIROUIN S RIJNEN L	1997	Appl Environ Microbio1997，63，：	1
14	Competition between monovalent and divalent anions for calcined and uncalcined hydrotalcite: anion exchange and adsorption sites 显示文摘	CHATELET L BOTI'ERO J Y YVON J	1996	Colloid Surface A1996，111，：	1
15	Synthesis cry-stal structure and hydrogenation properties of the ternary compounds LaNi4Mg and NdNi4Mg 显示文摘	Guénée L Favre-Nicolin V Yvon K	2003	Journal of Alloys and Compounds2003，348，12：	1
16	Cheese flavour formation by amino acid catabolism, 显示文摘	Yvon M Rijnen L	2001	Int Dairy J2001，，11：	1
17	LaMg2NiH7,a novel quaternary metal hydride containing tetrahedral 4- complexes and hydride anions 显示文摘	Renaudin G Guénée L Yvon K	2003	Journal of Alloys and Compounds2003，350，12：	1
18	Cheese flavour formation by amino acid ca-tabolism 显示文摘	Yvon M Rijnen L	2001	International Dairy Journal2001，，11：	1
19	The effects of different cations on the physicochemical characteristics of casein micelles显示文摘	MARINE P YVON L G FREDERIC G	2005	Food Chemistry2005，90，：	1
20	显示文摘	Favre-Nicolin V Yvon K	2003	J Alloys Comps2003，348，：	1

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