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1
Free radicals in food chemistry, nutrition, and health effects
Wydane 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
Wydane 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
Wydane 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