Mapping the Combinatorial Code of Food Flavors by Means of Molecular Sensory Science Approach

Titel:: Mapping the Combinatorial Code of Food Flavors by Means of Molecular Sensory Science Approach
Dokumenttyp:: Buchbeitrag
Autor(en):: Schieberle, Peter; Hofmann, Thomas
Buchtitel:: Chemical, Sensory and Technological Properties
Verlag / Institution:: Informa UK Limited
Jahr:: 2011
Seiten/Umfang:: 413-438
Print-ISBN:: http://id.crossref.org/isbn/978-1-4398-1491-8http://id.crossref.org/isbn/978-1-4398-1492-5
DOI:: doi:10.1201/b11187-19
Format:: Text
BibTeX

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