另外求助5篇外文，谢谢各位！

【序号】：1

【作者】： Zhang, MX ;Duan, CQ ;Zang, YY;Huang, ZW ;Liu, GJ

【题名】：The flavonoid composition of flavedo and juice from the pummelo cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradisi) from China

【期刊】：FOOD CHEMISTRY,

【年、卷、期、起止页码】129(4):1530-1536 DEC 15 2011

【全文链接】：

【序号】：2

【作者】： Zhang Mingxia, Qu Wenjun, Zhang Hao, Han Fuliang, Duan Changqing*

【题名】：Effect of maceration enzymes on the formation of aroma compounds during Cabernet Sauvignon alcohol fermentation.

【期刊】：AGRO FOOD INDUSTRY HI-TECH,

【年、卷、期、起止页码】(2007) 18 (3): 5-7

【全文链接】：

【序号】：3

【作者】： M. Zhang, Q. Xu, C. Duan, W. Qu, Y. WuArticle first published online: 16 MAY 2007

【题名】：Comparative Study of Aromatic Compounds in Young Red Wines from Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet Varieties in China

【期刊】：Journal of Food Science

【年、卷、期、起止页码】Volume 72, Issue 5, pages C248–C252, June/July 2007

【全文链接】：DOI: 10.1111/j.1750-3841.2007.00357.x

【序号】：4

【作者】： O. Valls, M. Alvarez, A. Alsina, S. Garcia Fernandez

【题名】：Kinetics and mechanism of enzymatic hydrolysis of pivampicillin monolayers

【期刊】：Journal of Pharmaceutical Sciences

【年、卷、期、起止页码】Volume 73, Issue 12, pages 1694–1697, December 1984

【全文链接】：

【序号】：5

【作者】： Torny Eriksson, Johan Börjesson and Folke Tjerneld

【题名】：Mechanism of surfactant effect in enzymatic hydrolysis of lignocellulose

【期刊】：Enzyme and Microbial Technology

【年、卷、期、起止页码】Volume 31, Issue 3, 2 August 2002, Pages 353-364

【全文链接】：