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	题名	作者	年代	出处	被引量
1	Modes of flocculation of yeasts cells with flocculant produced by Aspergillus sojae AJ7002显示文摘	Nakamura J Miygeyshi S Hirose Y	1976	Agr Biol Chem1976，40，8：	2
2	Screening, isolation, and some properties of microbial cell flocculants显示文摘	Nakamura J Miyashiro S Hirose Y	1976	Agr Biol Chem1976，40，2：	2
3	Restoration of saline land through revegetation显示文摘	Barrett - Lennard E G	2002	Agr Water Manage2002，53，13：	2
4	Effect of dietary daidzein on egg production, shell quality, and gene expression of ER-alpha, GH-R, and IGF-IR in shell glands of laying hens显示文摘	Ni Y Zhu Q Zhou Z	2007	J Agr Food Chem2007，55，17：	1
5	The effect of rice pollar and manganese levels in diet on egg weight, shell quality and performance of crossbred layers显示文摘	Karunajeewa H Tham S H	1987	J Sci Food Agr1987，41，：	1
6	Flavonoid composition and antioxidant activity of tree peony (Paeonia section moutan) yellow flowers 显示文摘	LI C H DU H WANG L S	2009	J Agr Food Chem2009，57，18：	1
7	Purification and some properties of Cyclodextrin Glucanotransferase of from a strain of Bacillus species显示文摘	S Kitahata N Tsuyama S Okada	1974	Agr Biol chem1974，38，：	1
8	Degradation of nucleic acids and their related compounds by microbial enzymes显示文摘	Nakao Ogata	1963	Agr Boil Chem1963，27，7：	1
9	High-resolution MAS NMR and chemometrics:characterization of the ripening of Parmigiano Reggiano cheese显示文摘	Shintu L Caldarelli S	2005	J Agr Food Chem2005，53，10：	1
10	Further Evidence for the in Vlvo Formation of Phosphopeptide in the Intestinal Lumen from Dietaryβ-Casein 显示文摘	HIROSHI	1974	Agr Japen Chemi1974，38，8：	1
11	Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis显示文摘	FERREIRA V FERNANDEZ P PENA C ct al	1995	J Sci Food Agr1995，67，3：	1
12	Comparison of Proetolytic Enzyme Levels in Chicken, Pig, Lamb and Raabbit Muscle at Point of Slaughter: Role in Meat Tenderisation post mortem 显示文摘	Blanchard P Mantle D	1996	J Sci Food Agr1996，71，：	1
13	Chemical characteristics of Salvia miltiorrhiza (Danshen) collected from different locations in China 显示文摘	Zhong G Li P Zeng L	2009	J Agr Food Chem2009，57，15：	1
14	Anti-inflammatory flavonoids from A rtocarpus heterophyllus and Artocarpus communis显示文摘	Wei B L Weng J R Chiu P H	2005	J Agr Food Chem2005，53，10：	1
15	Feed with divergent fat:carbohydrate ratios for blue foxes (Alopex lagopus) and mink (Mustela vison) in the growing-furring period显示文摘	Ahlstrφm φ Skrede A	1995	Nor J Agr Sci1995，9，：	1
16	Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry显示文摘	FAN W SHEN H XU Y	2011	J Sci Food Agr2011，91，7：	1
17	Effect of feeding wet distillers grains with solubles to beef cattle on air and manure quality显示文摘	SPIEHS M J MILLER D N WOODBURY B L	2012	Appl Eng Agr2012，28，3：	1
18	Oak lactone isomer ratio distin- guishes between wine fermented in American and French oak barrels显示文摘	WATERHOUSE A L TOWEY J P	1994	J Agr Food Chern1994，42，9：	1
19	Evolution of grain legumes II Old and new world pulses of lesser economic importance显示文摘	Smartt J	1985	Exp Agr1985，21，1：	1
20	Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin显示文摘	Zeeb B Fischer L Weiss J	2011	J Agr Food Chem2011，59，10：	1

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