| 书目名称 | Flavor Chemistry | | 副标题 | Thirty Years of Prog | | 编辑 | Roy Teranishi,Emily L. Wick,Irwin Hornstein | | 视频video | | | 图书封面 |  | | 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 | | 关键词 | 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 |
The information of publication is updating
|
|
发表于 2025-3-21 16:39:03
