Importance of chirality to flavor compounds

Name: Importance of chirality to flavor compounds
Author: Engel, Karl-Heinz, Takeoka, Gary R., American Chemical Society. Division of Agricultural and Food Chemistry

Engel, Karl-Heinz, Takeoka, Gary R., American Chemical Society. Division of Agricultural and Food Chemistry

Importance of chirality to flavor compounds

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書誌事項

タイトル: "Importance of chirality to flavor compounds"

責任表示: Karl-Heinz Engel, Gary Takeoka, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry

出版者

American Chemical Society
Distributed in print by Oxford University Press

出版年月

c2015

書籍サイズ: 24 cm

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注記

"This book has been developed from a Symposium held at the 248th National Meeting of the American Chemical Society held August 10-14, 2014 in San Francisco, CA."--Pref.

Includes bibliographical references and index

Importance of chirality to flavor compounds

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Importance of chirality to flavor compounds

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