+++SD(1шт) + Wiley (2шт)

[bromin]

Коллеги, у кого есть возможность, помогите пожалуйста:
1. Trends in Food Science & Technology Volume 11, Issues 9-10, 10 September 2000, Pages 364-373
A review of Maillard reaction in food and implications to kinetic modelling
Sara I. F. S. Martins и др.

Код: Выделить всё

http://dx.doi.org/10.1016/S0924-2244(01)00022-X

2. Journal of Food Science Volume 50, Issue 3, pages 622–626, May 1985
Kinetics of Deteriorative Reactions in Model Food Systems of High Water Activity: Color Changes Due to Nonenzymatic Browning
Claudio Petriella и др.

Код: Выделить всё

http://dx.doi.org/10.1111/j.1365-2621.1985.tb13759.x

3. Journal of Food Science Volume 52, Issue 4, pages 1063–1067, July 1987
Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
M. Del Pilar Buera и др.

Код: Выделить всё

http://dx.doi.org/10.1111/j.1365-2621.1987.tb14276.x

Спасибо!!!

[Natas]

SD

1.pdf

[bromin]

Natas, спасибо за помощь!!!

[Himera]

2,3

[bromin]

Himera, большое спасибо за помощь!!!