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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
Other Authors: Engel, Karl-Heinz, 1954- (Editor), Takeoka, Gary R. (Editor)
Format: eBook
Language:English
Language Notes:English.
Published: Washington, DC : American Chemical Society, [2015]
Series:ACS symposium series ; 1212.
Subjects:
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
Saveur > Analyse.
Aromatisants.
Goût > Aspect moléculaire.
Chiralité.
Chimie organique.
Chromatographie en phase gazeuse.
organic chemistry.
gas chromatography.
TECHNOLOGY & ENGINEERING > Food Science.
Gas chromatography
Chirality
Flavor > Analysis
Flavoring essences
Taste > Molecular aspects
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Physical Description:1 online resource (x, 202 pages) : illustrations (some color).
Bibliography:Includes bibliographical references and index.
ISBN:9780841231139
0841231133