+++J. Food Eng. (SD) 4 шт

[bromin]

Коллеги, у кого есть возможность, помогите пожалуйста:
1. Journal of Food Engineering Volume 76, Issue 2, September 2006, Pages 202-211
Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment
Ilda Caldeira и др.

Код: Выделить всё

http://dx.doi.org/10.1016/j.jfoodeng.2005.05.008

2. Journal of Food Engineering Volume 77, Issue 3, December 2006, Pages 725-730
Ultrasonication-assisted extraction of resveratrol from grapes
Yong-Jin Cho и др.

Код: Выделить всё

http://dx.doi.org/10.1016/j.jfoodeng.2005.06.076

3. Journal of Food Engineering Volume 78, Issue 4, February 2007, Pages 1259-1266
Granular activated carbon for the recovery of the main pear aroma compound: Viability and kinetic modelling of ethyl-2,4-decadienoate adsorption
Nazely Diban и др.

Код: Выделить всё

http://dx.doi.org/10.1016/j.jfoodeng.2006.01.001

4. Journal of Food Engineering Volume 84, Issue 1, January 2008, Pages 82-91
Recovery of the main pear aroma compound by adsorption/desorption onto commercial granular activated carbon: Equilibrium and kinetics
Nazely Diban и др.

Код: Выделить всё

http://dx.doi.org/10.1016/j.jfoodeng.2007.04.024

Спасибо!!!

[macro]

[bromin]

macro, огромное спасибо за помощь!!!