+++2е статьи:Talanta & Food Chemistry-спасибо

[Evheniya]

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1.Talanta
Evaluation of solid-phase micro-extraction coupled to gas chromatography–mass spectrometry for the headspace analysis of volatile compounds in cocoa products
Sylvie Duckia, Javier Miralles-Garciaa, Albert Zumbéa, Antonio Torneroa and David M. Storey
Volume 74, Issue 5, 15 February 2008, Pages 1166-1174

DOI:

http://dx.doi.org/10.1016/j.talanta.2007.08.034

2.Food Chemistry
Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry
Emmanuel Ohene Afoakwaa, Alistair Patersona, Mark Fowlerb and Angela Ryan
Volume 113, Issue 1, 1 March 2009, Pages 208-215

DOI:

http://dx.doi.org/10.1016/j.foodchem.2008.07.088

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