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34篇 您的检索式：作者名="Monteil M C"

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	题名	作者	年代	出处	被引量
1	Live yeast stability in rabbit digestive tract:Consequences on the caecal ecosystem,digestion,growth and digestive health显示文摘	Kimsé M Bayourthe C Monteils V	2012	Animal Feed Science and Technology2012，173，：	1
2	Hemolysin produced by group B Streptococcus agalactiae显示文摘	Dal M C Monteil H	1983	FEMS Microbiol Lett1983，16，：	1
3	Transient reduction in myocardial free oxygen radical levels is involved in the improved cardiac function and structure after long-term allopurinol treatment initiated in established chronic heart failure显示文摘	Mellin V Isabelle M Oudot A Vergely-Vandriesse C Monteil C Di Meglio B	2005	Eur Heart J2005，26，：	1
4	Effects of starter cultures on formation of flavor compounds in dry sausage显示文摘	Berdague J L Monteil P Montel M C	1993	Meat Science1993，35，：	1
5	Effect of starter cultures on the formation of flavour compounds in dry sausage 显示文摘	BerdagueJ L Monteil P Montel M C	1993	Meat Science1993，，35：	1
6	Effects of starter cultures on the formation of flavour compounds in dry sausage显示文摘	Berdagu6 J L Monteil P Montel M C		0，，：	1
7	环氧花生四烯酸、功能受损的一氧化氮和内皮素1途径变化可造成原发性高血压患者传导性动脉内皮功能紊乱显示文摘研究人员试图运用功能和生物学方法确定环氧花生四烯酸、一氧化氮/活性氧平衡及内皮素1在原发性高血压患者传导性动脉内皮功能紊乱中所起的作用。方法与结果:研究对象为未经治疗的原发性高血压患者28例和正常血压者30名,测定其由于手部皮肤加热引起内皮依赖性血流介导的血管扩张过程中桡动脉的直径和平均壁剪切力。	Bellien J Iacob M Remy-Jouet I Lucas D Monteil C Guti- errez L Vendeville C Dreano Y Mercier A Thuillez C Joannides R 刘莉叶鹏	2012	中华高血压杂志2012，20，5：	1
8	Effects of starter cultures on the formation of flavour compounds in dry sausage 显示文摘	Berdague J L Monteil P Montel M C	1993	Meat Science1993，35，3：	1
9	Effects of starter cultures on formation of flavor compounds in dry sausage显示文摘	Berdague J L Monteil P Montel M C	1993	Meat Science1993，35，：	1
10	fleets of starter cultures on the formation of flavor compounds in dry sausage显示文摘	Berdague J L Monteil R Montel M C	1993	Meat Science1993，35，：	1
11	Effect of starter cultures on the formation of flavour compounds in dry sausage 显示文摘	Berdague J L Monteil P Montel M C	1993	Meat science1993，，35：	1
12	Molecular diagnosis of t (11;14) in mantle cell lymphoma using two-colour interphase fluorescence in situ hybridization 显示文摘	Monteil M Callanan M Dascalescu C	1996	Br J Haematol1996，93，3：	1
13	Molecular diagnosis of t (11;14) in mantle cell lymphoma using two-colour interphase fluorescence in situ hybridization显示文摘	Monteil M Callanan M Dascalescu C	1996	Br J Haematol1996，93，3：	1
14	Efects of starter cultures on the formation of flavour compoundsin drys ausage 显示文摘	J L Berdague P Monteil M C Montel	1993	Meat Science1993，35，3：	1
15	Effect of startercultures on the formation of flavour compounds dry sausage显示文摘	BERDAGUE J L MONTEIL P MONTEL M C	1993	MeatScience1993，35，3：	1
16	Effects of starter cultures on the formation of flavour compounds in dry sausage显示文摘	Berdague J L Monteil P Montel M C	1993	Meat Science1993，35，3：	1
17	Effects of starter cultures on the formation of flavour compounds in dry sausage显示文摘	Berdague J L Monteil P Montel M C	1993	Meat Science1993，3，35：	1
18	Effects of starter cultures on the formation of flavour compounds in dry sausage显示文摘	Monteil P Montel M C	1993	Meat Sci1993，35，：	1
19	Effects of starter cultures on the formation of flavour compounds in dry sausage显示文摘	Berdagué J L Monteil P Montel M C	1993	Meat Science1993，35，3：	1
20	Effects of starter cultures on the formation of flavour compounds in dry sausage显示文摘	BERDAGt)I~ J L MONTEIL P MONTEL M C	1993	Meat Science1993，35，3：	1

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