Open AccessAroma Active Compounds in Foods
Author(s) -
Gary R. Takeoka,
Matthias Güntert,
KarlHeinz Engel
Publication year - 2001
Publication title -
acs symposium series
Language(s) - Uncategorized
Resource type - Book series
SCImago Journal Rank - 0.169
H-Index - 64
eISSN - 1947-5918
pISSN - 0097-6156
DOI - 10.1021/bk-2001-0794
Subject(s) - aroma , flavor , chemistry , identification (biology) , food science , biochemical engineering , biology , engineering , botany
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