+++J. Agric. Food Chem. (ACS) 5 шт

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Коллеги помогите пожалуйста:
1. J. Agric. Food Chem., 1980, 28 (2), pp 346–353
Wine head space analysis. Reproducibility and application to varietal classification
Ann C. Noble, Robert A. Flath, Ralph R. Forrey

Код: Выделить всё

http://dx.doi.org/10.1021/jf60228a030

2. J. Agric. Food Chem., 2002, 50 (3), pp 449–459
Headspace Sorptive Extraction (HSSE), Stir Bar Sorptive Extraction (SBSE), and Solid Phase Microextraction (SPME) Applied to the Analysis of Roasted Arabica Coffee and Coffee Brew
Carlo Bicchi, Cristina Iori, Patrizia Rubiolo, and Pat Sandra

Код: Выделить всё

http://dx.doi.org/10.1021/jf010877x

3. J. Agric. Food Chem., 2005, 53 (10), pp 4118–4123
Changes in the Aroma Compounds of Sake during Aging
Atsuko Isogai, Hitoshi Utsunomiya, Ryoko Kanda, and Hiroshi Iwata

Код: Выделить всё

http://dx.doi.org/10.1021/jf047933p

4. J. Agric. Food Chem., 1992, 40 (6), pp 1046–1049
Volatile composition of vinegars. Simultaneous distillation-extraction and gas chromatographic-mass spectrometric analysis
Gracia P. Blanch, Javier. Tabera, Jesus. Sanz, Marta. Herraiz, Guillermo. Reglero

Код: Выделить всё

http://dx.doi.org/10.1021/jf00018a027

5. J. Agric. Food Chem., 2002, 50 (15), pp 4221–4225
Chemical and Biochemical Transformations during the Industrial Process of Sherry Vinegar Aging
Victor Palacios, Manuel Valcárcel, Ildefonso Caro, and Luis Pérez

Код: Выделить всё

http://dx.doi.org/10.1021/jf020093z

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