Aroma Active Compounds in Foods: Chemistry and Sensory Properties
Release Date: September 13, 2001
Aroma Active Compounds in Foods: Chemistry and Sensory Properties - This book examines the analytical and sensory characterization of important flavor constituents, the formation and synthesis of key aroma compounds, and the chemistry of specific food products including wine, fermented meat, rice, soymilk, tomatillo, peppermint, and asafoetida.
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