Title Importance of chirality to flavor compounds / Karl-Heinz Engel, editor, Technische Universität München, Freising, Germany, Gary Takeoka, editor, U.S. Department of Agriculture, Agricultural Research Service Albany, California ; sponsored by the ACS Division of Agricultural and Food Chemistry

Published Washington, DC : American Chemical Society, [2015]

Click on the following:
American Chemical Society Symposium eBooks

Copies

Description 1 online resource (x, 202 pages) : illustrations (some color) Series ACS symposium series ; 1212 ACS symposium series ; 1212. Bibliography Includes bibliographical references and index Notes English Print version record and CIP data provided by publisher; resource not viewed Subject Flavor -- Analysis Flavoring essences. Taste -- Molecular aspects. Chirality. Chemistry, Organic. Gas chromatography. Ligands. Flavoring Agents -- analysis Cyclodextrins -- analysis Chromatography, Gas Odorants -- analysis Spectrum Analysis Uracil Nucleotides -- analysis Glucosyltransferases -- analysis Vitis -- chemistry Shiitake Mushrooms -- chemistry Lactones -- analysis Wasabia -- chemistry Allium -- chemistry Sulfur Compounds -- analysis Artocarpus -- chemistry Sulfhydryl Compounds -- analysis Dipeptides -- analysis Terpenes -- analysis Ligands Flavoring Agents Chemistry, Organic organic chemistry. gas chromatography. TECHNOLOGY & ENGINEERING -- Food Science. Ligands Gas chromatography Chemistry, Organic Chirality Flavor -- Analysis Flavoring essences Taste -- Molecular aspects Form Electronic book Author Engel, Karl-Heinz, 1954- editor. Takeoka, Gary R., editor. American Chemical Society. Division of Agricultural and Food Chemistry. LC no. 2015045625 ISBN 9780841231139 0841231133

  Permalink