| 書目名稱 | Flavor Chemistry | | 副標(biāo)題 | Thirty Years of Prog | | 編輯 | Roy Teranishi,Emily L. Wick,Irwin Hornstein | | 視頻video | http://file.papertrans.cn/345/344133/344133.mp4 | | 圖書封面 |  | | 描述 | Celebrating the founding of the Flavor Subdivision of theAgriculture and Food Chemistry Division of the American ChemicalSociety, this book provides an overview of progress made during thepast 30-40 years in various aspects of flavor chemistry as seen byinternationally renowned scientists in the forefront of theirrespective fields. In addition, it presents up-to-date findings in theareas of flavor chemistry, analytical methods, thermally producedflavors and precursors, enzymatically produced flavors and precursors,and sensory methods and results. | | 出版日期 | Book 1999 | | 關(guān)鍵詞 | agriculture; biochemistry; chemistry; food chemistry; vapor; water | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-4693-1 | | isbn_softcover | 978-1-4613-7125-0 | | isbn_ebook | 978-1-4615-4693-1 | | copyright | Springer Science+Business Media New York 1999 |
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