+++помогите пожалуйста 4 статьи 1(SD)+3(ACS)

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1. Food Chemistry 2006 Volume 94, Issue 3, Pages 385-393
Development of Korean red wines using Vitis labrusca varieties: instrumental and sensory characterization
Seung-Joo Lee и др.

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http://dx.doi.org/10.1016/j.foodchem.2004.11.035

2. Journal of Agricultural and Food Chemistry 2000 Vol. 48, No. 10, pp 4830 - 4834
Organoleptic Impact of 2-Methoxy-3-isobutylpyrazine on Red Bordeaux and Loire Wines. Effect of Environmental Conditions on Concentrations in Grapes during Ripening
Dominique Roujou de Boubée, Cornelis Van Leeuwen, and Denis Dubourdieu

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http://dx.doi.org/10.1021/jf000181o

3. Journal of Agricultural and Food Chemistry 2006 Vol. 54, No. 18, pp 6613 - 6622
Comparison of Cardioprotective Abilities between the Flesh and Skin of Grapes
M. Falchi, A. Bertelli, R. Lo Scalzo, M. Morassut, R. Morelli, Samarjit Das, Jianhua Cui, and Dipak K. Das

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http://dx.doi.org/10.1021/jf061048k

4. Analytical Chemistry 2006 Vol. 78, No 19, pp. 6774-6782
Simultaneous Determination of Carbohydrates, Carboxylic Acids, Alcohols, and Metals in Foods by High-Performance Liquid Chromatography Inductively Coupled Plasma Atomic Emission Spectrometry
Paredes, E.; Maestre, S. E.; Prats, S.; Todoli, J. L.

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http://dx.doi.org/10.1021/ac061027p

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