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Characterization and measurement of flavor compounds
ACS symposium series, 289
Bills, Donald D
;
Mussinan, Cynthia J
, 1985
Link:
https://pubs.acs.org/doi/book/10.1021/bk-1985-0289
RT T1
Characterization and measurement of flavor compounds
UL https://suche.suub.uni-bremen.de/peid=acs-00831301&Exemplar=1&LAN=DE A1 Bills, Donald D A1 Mussinan, Cynthia J PB American Chemical Society YR 1985 NO 1 Online-Ressource (1 S.) T3 ACS symposium series, 289 SN 9780841211216 K1 Flavor K1 Sweetness (Taste) K1 Pungency (Chemical senses) K1 Chirality K1 Aldehydes K1 High performance liquid chromatography K1 Gas chromatography K1 Fourier transform infrared spectroscopy K1 Tandem mass spectrometry K1 Taste K1 Food Analysis K1 Stereoisomerism K1 Chromatography, High Pressure Liquid K1 Chromatography, Gas K1 Spectroscopy, Fourier Transform Infrared K1 Tandem Mass Spectrometry K1 TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology LK http://dx.doi.org/https://pubs.acs.org/doi/book/10.1021/bk-1985-0289 DO https://pubs.acs.org/doi/book/10.1021/bk-1985-0289 SF ELIB - SuUB Bremen
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