Heteroatomic Aroma Compounds
Gary A. Reineccius and Terry A. Reineccius (Eds.)
This text offers a comprehensive discussion of how given aroma compound classes (oxygen, nitrogen, and sulfur) are initially formed and subsequently analyzed in foods. The sensory significance of these classes of aroma compounds is discussed in the context of forming the desirable andundesirable character of a food product.
种类:
年:
2002
出版社:
American Chemical Society
语言:
english
页:
378
ISBN 10:
0841237778
ISBN 13:
9780841237773
系列:
ACS Symposium Series 826
文件:
PDF, 38.23 MB
IPFS:
,
english, 2002