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1
Free radicals in food chemistry, nutrition, and health effects
Έκδοση 2002Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
Electronic Resource
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2
Flavor analysis developments in isolation and characterization
Έκδοση 1998Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
Electronic Resource -
3
Thermally generated flavors Maillard, microwave, and extrusion processes
Έκδοση 1993Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
Electronic Resource