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1 Ergebnisse
1
Flavor technology: physical chemistry, modification, and pr..
ACS symposium series, 610
Ho, Chi-Tang
;
Tan, Chee-Teck
;
Tong, Chao-Hsiang
, 1997
Link:
https://pubs.acs.org/doi/book/10.1021/bk-1995-0610
RT T1
Flavor technology: physical chemistry, modification, and process
UL https://suche.suub.uni-bremen.de/peid=acs-00831550&Exemplar=1&LAN=DE A1 Ho, Chi-Tang A1 Tan, Chee-Teck A1 Tong, Chao-Hsiang PB American Chemical Society YR 1997 NO 1 Online-Ressource (1 S.) T3 ACS symposium series, 610 SN 9780841215436 K1 Flavor K1 Chemistry, Physical and theoretical K1 Chemical kinetics K1 Chemicals K1 Heterocyclic compounds K1 Maillard reaction K1 Amino acids K1 Microwave heating K1 Hydrostatic pressure K1 Dried foods K1 Computer simulation K1 Extrusion process K1 Membrane separation K1 Essences and essential oils K1 Oxidation K1 Blubber K1 Vanillin K1 Food K1 Starch K1 Emulsions K1 Phospholipids K1 Liposomes K1 Cyclodextrins K1 Flavoring Agents K1 Chemistry, Physical K1 Kinetics K1 Fructose K1 Heterocyclic Compounds K1 Maillard Reaction K1 Microwaves K1 Propylene Glycol K1 Pyrazines K1 Hydrostatic Pressure K1 Models, Theoretical K1 Computer Simulation K1 Oils, Volatile K1 Rheology K1 TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology LK http://dx.doi.org/https://pubs.acs.org/doi/book/10.1021/bk-1995-0610 DO https://pubs.acs.org/doi/book/10.1021/bk-1995-0610 SF ELIB - SuUB Bremen
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