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Mục lục
1 The Flavour and Fragrance Industry—Past, Present, and Future
2 Flavours: the Legal Framework
3 Olfaction, where Nutrition, Memory and Immunity Intersect
4 Chemistry of Essential Oils
5 Bioactivity of Essential Oils and Their Components
7 Fruits and Vegetables of Moderate Climate
10 Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing
12 The Maillard Reaction: Source of Flavour in Thermally Processed Foods
13 Chemical Conversions of Natural Precursors
15 Advanced Instrumental Analysis and Electronic Noses
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