338800
9780841236943
Examining the correlation between sensory properties and the chemical structure of flavour compounds, this text details the chemical and sensory properties of long-chain aldehydes, ketones and alcohols and terpenoid benzofurans.Takeoka, Gary is the author of 'Aroma Active Compounds in Foods Chemistry and Sensory Properties' with ISBN 9780841236943 and ISBN 0841236941.
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