主题：【已应助】求助5篇外文，谢谢！

【序号】：1

【作者】：Belancic A,Gunata Z,Vallier M J,et al

【题名】：β-Glucosidase from the grape native yeast Debaryomyces vanriji:Purification,characterization and tis effect on monoterpene concentration of a Muscat grape juice

【期刊】：Journal of Agricultural and Food Chemistry

【年、卷、期、起止页码】：2003....51:1453-1459.

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【序号】：2

【作者】：Christophe Aubert;Christian Ambid; Raymond Baumes;Ziya Günata

【题名】：Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. Cv. Springbright). changes in bound aroma profile during maturation

【期刊】：Journal of Agricultural and Food Chemistry

【年、卷、期、起止页码】：2003;51(21):6280-6.

【全文链接】：

【序号】：3

【作者】：Christophe Aubert;Ziya Günata;Christian Ambid; Raymond Baumes

【题名】：Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening

【期刊】：Journal of Agricultural and Food Chemistry

【年、卷、期、起止页码】：2003;51(10):3083-91

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【序号】：4

【作者】：J Wirth; W Guo; Raymond Baumes;Ziya Günata

【题名】：Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera Muscat of Alexandria and Shiraz cultivars.

【期刊】：Journal of Agricultural and Food Chemistry

【年、卷、期、起止页码】：2001;49(6):2917-23.

【全文链接】：

【序号】：5

【作者】：W Guo; Jean-Michel Salmon;Raymond Baumes;C Tapiero; Ziya Günata

【题名】：Purification and some properties of an Aspergillus niger beta-apiosidase from an enzyme preparation hydrolyzing aroma precursors.

【期刊】：Journal of Agricultural and Food Chemistry

【年、卷、期、起止页码】：1999;47(7):2589-93.

【全文链接】：