Advances in Flavours and Fragrances

From the Sensation To the Synthesis

Buch | Hardcover

462 Seiten

2002
Royal Society of Chemistry (Verlag)
978-0-85404-821-2 (ISBN)

Artikel merken

The chemistry of flavours and fragrances is of great interest to academics and industrialists alike and this book presents the most recent research in this key area

The chemistry of flavours and fragrances is of great interest to academics and industrialists alike. Bringing together international contributors, this book presents the most recent research in this key area. Diverse topics such as structure-activity relationships; analytical techniques; natural products and essential oils; and organic and bioorganic chemistry are discussed, along with flavours and foods. Advances in Flavours and Fragrances: From the Sensation to the Synthesis will be a welcome addition to the bookshelves of all practitioners with a common interest in this fascinating area.

Structure Activity Relationships;

Analytical;

Natural Products & Essential Oils;

Organic & Bioorganic Chemistry;

Flavours/Foods;

Subject Index

Erscheint lt. Verlag	1.2.2002
Reihe/Serie	Special Publications ; Volume 277
Verlagsort	Cambridge
Sprache	englisch
Maße	156 x 234 mm
Gewicht	515 g
Einbandart	gebunden
Themenwelt	Naturwissenschaften ► Chemie ► Analytische Chemie
	Naturwissenschaften ► Chemie ► Organische Chemie
	Technik ► Lebensmitteltechnologie
ISBN-10	0-85404-821-9 / 0854048219
ISBN-13	978-0-85404-821-2 / 9780854048212
Zustand	Neuware