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Importance of chirality to flavor compounds /

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Bibliographic Details
Corporate Author: American Chemical Society. Division of Agricultural and Food Chemistry (sponsoring body.)
Other Authors: Engel, Karl-Heinz, 1954- (Editor), Takeoka, Gary R. (Editor)
Format: eBook
Language:English
Published: Washington, DC : American Chemical Society, 2015.
Series:ACS symposium series ; 1212.
Subjects:
Flavor > Analysis.
Flavoring essences.
Taste > Molecular aspects.
Chirality.
Chemistry, Organic.
Cyclodextrins > Research.
Gas chromatography.
Enantiomers > Separation.
Vibrational circular dichroism > Utilization.
Odors > Analysis.
Glucuronosyltransferase > Analysis > Research.
Grapes > Analysis.
Food > Odor > Analysis.
Shiitake > Analysis.
Lactones > Analysis.
Wasabi > Analysis.
Allium > Research.
Isotope dilution analysis > Utilization.
Sulfur compounds.
Fruit > Flavor and odor > Analysis.
Thiols > Analysis.
Vegetables > China > Analysis.
Olfactory receptors > Research.
Terpenes > Research.
Ligands > Analysis.
Flavoring Agents > analysis.
Cyclodextrins > analysis.
Chromatography, Gas.
Odorants > analysis.
Spectrum Analysis.
Uracil Nucleotides > analysis.
Glucosyltransferases > analysis.
Vitis > chemistry.
Shiitake Mushroom > chemistry.
Lactones > analysis.
Wasabia > chemistry.
Allium > chemistry.
Sulfur Compounds > analysis.
Artocarpus > chemistry.
Sulfhydryl Compounds > analysis.
Dipeptides > analysis.
Terpenes > analysis.
Ligands.
TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology.
Electronic books.
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Call Number: TP418 .I47 2015
 
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TP418 .I47 2015 Available