+++2 шт (SD)+ 4 шт (ACS)

[bromin]

Коллеги, помогите пожалуйста со статьями:
1. Separation and Purification Technology 2008 Volume 63, Issue 3, Pages 620-627 (SD)
Selective release of phenols from apple skin: Mass transfer kinetics during solvent and enzyme-assisted extraction
Manuel Pinelo, Beatriz Zornoza and Anne S. MeyerCorresponding

Код: Выделить всё

http://dx.doi.org/10.1016/j.seppur.2008.07.007

2. Food Research International 2008 Volume 41, Issue 7, Pages 730-737 (SD)
Effects of ribose to cysteine ratios on the formation of volatile compounds from the Maillard reaction in supercritical carbon dioxide
Honggao Xu, Xuan Liu, Jian Zhao and Yanxiang Gao

Код: Выделить всё

http://dx.doi.org/10.1016/j.foodres.2008.05.005

3. J. Agric. Food Chem., 2007, 55 (15), pp 5907–5911 (ACS)
Turbidity-Based Assay for Polygalacturonic Acid Depolymerase Activity
Chi-Shen Chen and Michael H. Penner

Код: Выделить всё

http://dx.doi.org/10.1021/jf062150k

4. J. Agric. Food Chem., 2008, 56 (7), pp 2541–2545
Reduction of Ochratoxin A Levels in Red Wine by Bentonite, Modified Bentonites, and Chitosan
Hayriye Mine Kurtbay, Zehra Bekçi, Melek Merdivan* and Kadir Yurdakoç

Код: Выделить всё

http://dx.doi.org/10.1021/jf073419i

5. J. Agric. Food Chem., 2008, 56 (10), pp 3639–3647
Formation of Furan and Methylfuran by Maillard-Type Reactions in Model Systems and Food
Anita Limacher и др.

Код: Выделить всё

http://dx.doi.org/10.1021/jf800268t

6. J. Agric. Food Chem., 2008, 56 (13), pp 5102–5111
Importance of Chip Selection and Elaboration Process on the Aromatic Composition of Finished Wines
Juan J. Rodrguez-Bencomo и др.

Код: Выделить всё

http://dx.doi.org/10.1021/jf800373d

Спасибо большое!

[Windom Earle]

1-2 статьи

[bromin]

Коллега Windom Earle, огромное спасибо за помощь

[mlkost]

Остатки

[bromin]

Коллега mlkost, огромное спасибо за помощь!