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Advanced Gas Chromatography in Food Analysis, Chapter 7 Comprehensive Two-dimensional Gas Chromatography . Peter Q. Tranchida, Luigi Mondello
, 2020
, Pages 237-282
Catalysis: Volume 1, Homogeneous catalysis involving carbon monoxide . C. Kemball, P. J. Davidson, R. R. Hignett, D. T. Thompson
, 1977
, Volume 1
, Pages 369-411
Coffee: Production, Quality and Chemistry, CHAPTER 33 Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup . Chahan Yeretzian, Sebastian Opitz, Samo Smrke, Marco Wellinger
, 2019
, Pages 726-770
White Biotechnology for Sustainable Chemistry, CHAPTER 12 Production of Aroma Compounds by White Biotechnology . Juliano Lemos Bicas, Gustavo Molina, Francisco Fábio Cavalcante Barros, Gláucia Maria Pastore
, 2016
, Pages 310-332
Food Flavors and Chemistry: Advances of the New Millennium, Recent findings on the quality of high fructose corn syrup . A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, Margaret Havekotte, Mary McEvoy
, 2001
, Pages 523-531
Advances in Flavours and Fragrances: From the Sensation To the Synthesis, New results on the formation of important maillard aroma compounds . Karl A. D. Swift, Peter Schieberle, Thomas Hofmann
, 2002
, Pages 163-177
Organic Synthesis using Samarium Diiodide: A Practical Guide, Chapter 5 Carbon–Carbon Bond-forming Reactions Using SmI2
, 2009
, Pages 69-144
Chemical Toxicity Prediction: Category Formation and Read-Across, Subject Index
, 2013
, Pages 180-191
Volatile Biomarkers for Human Health: From Nature to Artificial Senses, Chapter 16 Analytical Approaches for Disease Detection . Y Lan Pham, Jonathan Beauchamp
, 2023
, Pages 284-322
Chocolate and Health: Chemistry, Nutrition and Therapy, Chapter 3 Cacao Chemistry . W. Jeffrey Hurst
, 2015
, Pages 56-66