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9篇 您的检索式：作者名="Assavanig A"

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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	Isolation, characterization and function of laccase from triehodcrma显示文摘	Assavanig A Amornkittieharocn B Ekpalsal N	1992	Applied microbiology biotechnology1992，38，：	1
	4	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
	5	Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygbsaccharomyces rouxii in the model system of Thai soy sauce fermentation显示文摘	Wah T T Walaisr S Assavanig A	2013	lnternational Journal of Food Microbiology2013，160，：	1
	6	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
	7	Isolation and characterization of acid sensitive Lactobacillus plantarum with application as starter culture for Nham production显示文摘	Jaichumjai P Valyasevi R Assavanig A	2010	Food Microbiology2010，27，6：	1
	8	Co-culturing of Pichiaguilliermondii enhanced volatile flavor compound formationby Zygosaccharomyces roiaii in the model system of Thaisoy sauce fermentation 显示文摘	Wah TT Walaisr S Assavanig A	2013	International Journal of FoodMicrobiology2013，160，3：	1
	9	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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