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Flavor Release

Deborah D. Roberts

出版	American Chemical Society, 2000
主題	Cooking / GeneralMedical / Public HealthScience / Life Sciences / BiochemistryScience / Chemistry / GeneralScience / Chemistry / OrganicScience / Chemistry / Physical & TheoreticalTechnology & Engineering / Food Science / GeneralTechnology & Engineering / Food Science / Chemistry & Biotechnology
ISBN	08412369259780841236929
URL	http://books.google.com.hk/books?id=NdjWAAAAMAAJ&hl=&source=gbs_api

註釋

This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.