1. Journal of the Chemical Society 1960, 372 - 376
The elimination of carbon monoxide from acid derivatives. Part I. Kinetic measurements with some diarylacetyl chlorides
Michael E. Grundy, Wei-Hwa Hsü and Eugene Rothstein
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http://dx.doi.org/10.1039/JR9600000372
Prediction of organic acids and other quality parameters of wine vinegar by near-infrared spectroscopy. A feasibility study
M.J. Sáiz-Abajo и др.
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http://dx.doi.org/10.1016/j.foodchem.2005.08.006
The application of hierarchical clusters analysis to the study of the composition of foods
Elizabeth Aparecida Ferraz da Silva Torres и др.
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http://dx.doi.org/10.1016/j.foodchem.2005.08.032
Mechanisms of oxidative browning of wine
Hua Li, Anque Guo, Hua Wang
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http://dx.doi.org/10.1016/j.foodchem.2007.10.065