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30篇 您的检索式：作者名="Axcell B C"

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	题名	作者	年代	出处	被引量
1	Enzymatic generation of factors from malt responsible for premature yeast flocculation显示文摘	Van Nierop S N E Cameron-Clarke A Axcell B C	2004	J Am Soe Brew Chem2004，62，3：	1
2	Impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1显示文摘	Nierop S N E Evans D E Axcell B C	2004	Journal of Agriculture and Food Chemistry2004，52，：	1
3	Impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1显示文摘	van NIEROP S N E EVANS D E AXCELL B C	2004	J Agric Food Chem2004，52，10：	1
4	Enzymatic generation of factor from malt responsible for premature yeast flocculation显示文摘	NIEROP S N E CLARKE A C AXCELL B C	1993	Yeast1993，12，：	1
5	Malt induced premature yeast flocculation显示文摘	AXCEL B C VAN NIEROP S VUNDLA W	2000	Tech Q Master Brew Assoc Am2000，37，：	1
6	Enzymatic generation of factors from malt responsible for premature yeast flocculation显示文摘	Cameron-Clark A Axcell B C	2004	J Am Soc Brew Chem2004，62，：	1
7	Enzymaticgeneration of factors from malt responsible for Premature YeastFlocculation 显示文摘	Van Nierop S Cameron - Clark A Axcell B C	2004	J Am Soc Brew Chem2004，162，3：	1
8	Induction of premature yeastflocculation by on polysaccharide fraction isolated from malt husk显示文摘	Herrera V E Axcell B C	1991	J Inst Brew1991，97，：	1
9	The yeast Saccharomyces cerevisiae-the main character in beer brewing显示文摘	Lodolo E J Kock J L F Axcell B C	2008	FEMS Yeast Research2008，8，7：	1
10	Enzymatic generation of factors from malt responsible for premature yeast flocculation显示文摘	van Nierop S N E Cameron-Clark A Axcell B C	2004	J Am Soc Brew Chem2004，62，：	1
11	Enzymatic generation of factors from malt responsible for premature yeast flocculation 显示文摘	Van Nierop S Cameron-Clark A Axcell B C	2004	American Society of Brewing Chemists2004，62，3：	1
12	The yeast Saccharomyces cerevisiae-the main character in beer brewing显示文摘	Lodolo E J Kock J L F Axcell B C	2008	FEMS Yeast Research2008，8，7：	1
13	Enzymatic generation on factors from malt responsible yeast flocculation显示文摘	van Nierop S N E Cameron-Clarke A Axcell B C	2004	J Am Soc Brewing Chem2004，62，3：	1
14	Induction of premature yeast flocculation by a polysaccharide fraction isolated from malt husk显示文摘	Herrera V E Axcell B C	1991	Inst Brew1991，97，：	1
15	The impact of microorganisms on barley and malt quality-A review 显示文摘	Van Nierop S N E Rautenbach M Axcell B C	2006	American Society of Brewing Chemists2006，64，：	1
16	Malt induced premature yeast flocculation 显示文摘	Axcell B C	2000	Tech Q Master Brew Assoc Am2000，37，：	1
17	The influence of barley lectins on yeast flocculation显示文摘	Herrera V E Axcell B C	1989	Journal of the American Society of Brewing Chemists1989，47，2：	1
18	Role of oxygen in high-gravity fermentations in the absence of unsatu-rated lipid biosynthesis显示文摘	O Connor-Cox E S C Lodolo E J Axcell B C	1993	J Am Soc Brew Chem1993，51，3：	1
19	Induction of premature yeast flocculation by on polysaccharide fraction isolated from malt husk 显示文摘	HERRERA V E AXCELL B C	1991	J I Brewing1991，97，：	1
20	The influence of the malting process on malt fermentability performance 显示文摘	Axcell B C	1986	Proc Cony Inst Brew Aust N Z Sect1986，19，：	1

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