Open AccessProcess and Reaction Flavors: An Overview
Author(s) -
Mathias K. Sucan,
Deepthi K. Weerasinghe
Publication year - 2005
Publication title -
acs symposium series
Language(s) - English
Resource type - Book series
eISSN - 1947-5918
pISSN - 0097-6156
DOI - 10.1021/bk-2005-0905.ch001
Subject(s) - maillard reaction , flavor , process (computing) , chemistry , lipid oxidation , food science , business , biochemical engineering , organic chemistry , engineering , computer science , antioxidant , operating system
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