Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
Both aroma and taste are important quality criteria for food products, and they have a great influence on our consumption behaviours. In recent years, a significant increase in the number of studies related to the identification of the characteristic odor- and taste-active compounds of particular fo...
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| HerausgeberIn: | |
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| Year of Publication: | 2021 |
| Language: | English |
| Physical Description: | 1 electronic resource (147 p.) |
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Electronic
| DOAB Directory of Open Access Books | Available |