主题：【悬赏帖】求助5篇外文，谢谢

【序号】：1
【作者】：Maria Metafa, Anastasios Economou
【题名】：Comparison of solid-phase extraction sorbents for the fractionation and determination of important free and glycosidically-bound varietal aroma compounds in wines by gas chromatography-mass spectrometry
【期刊】： Central European Journal of Chemistry
【年、卷、期、起止页码】：February 2013, Volume 11, Issue 2, pp 228-247
First online: 28 November 2012
【全文链接】：
【序号】：2
【作者】：Wang, D. ,., Yoshimura, T. ,., Kubota, K. ,., & Kobayashi, A. ,.
【题名】：Analysis of glycosidically bound aroma precursors in tea leaves. 1. qualitative and quantitative analyses of glycosides with aglycons as aroma compounds.
【期刊】：Journal of Agricultural & Food Chemistry,
【年、卷、期、起止页码】：(2000). 48(11), 5411-5418.
【全文链接】：
【序号】：3
【作者】：Ping, W., Kuo, M. C., Hartman, T. G., Rosen, R. T., & Chi, T. H.
【题名】：Free and glycosidically bound aroma compounds in pineapple (ananas comosus l. merr.).
【期刊】： Journal of Agricultural & Food Chemistry,
【年、卷、期、起止页码】：(1991).39(1), 170-172.
【全文链接】：
【序号】：4
【作者】：Straubinger, M., Bau, B., Eckstein, S., & Fink, M.
【题名】：Identification of novel glycosidic aroma precursors in saffron (crocus sativus l.).
【期刊】： Journal of Agricultural & Food Chemistry,
【年、卷、期、起止页码】：(1998). 46(8), 3238-3243.
【全文链接】：
【序号】：5
【作者】：Ugliano, M., & Moio, L.
【题名】：The influence of malolactic fermentation and oenococcus oeni strain on glycosidic aroma precursors and related volatile compounds of red wine.
【期刊】： Journal of the Science of Food & Agriculture,
【年、卷、期、起止页码】： (2006).  86(14), 2468-2476.
【全文链接】：