Sökresultat - Qian, Michael
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1
Flavor chemistry of wine and other alcoholic beverages
Publicerad 2012Signum: Laddar…Available for University of the Philippines Diliman via ACS Publications. Click here to access
Placering: Laddar…
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
Electronic Resource -
2
Flavor and health benefits of small fruits
Publicerad 2010Signum: Laddar…Available for University of the Philippines Diliman via ACS Publications. Click here to access
Placering: Laddar…
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
Electronic Resource -
3
Volatile sulfur compounds in food
Publicerad 2011Signum: Laddar…Available for University of the Philippines Diliman via ACS Publications. Click here to access
Placering: Laddar…
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
Electronic Resource -
4
Micro/nanoencapsulation of active food ingredients
Publicerad 2009Signum: Laddar…Available for University of the Philippines Diliman via ACS Publications. Click here to access
Placering: Laddar…
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
Electronic Resource -
5
Sex, smoke, and spirits the role of chemistry
Publicerad 2019Signum: Laddar…Available for University of the Philippines Diliman via ACS Publications. Click here to access
Placering: Laddar…
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
Electronic Resource
Sökverktyg:
Relaterade ämnen
Electronic books
Alcoholic beverages
Flavor and odor
Food
Analysis
Berries
Chemical warfare
Chemistry, Technical
Composition
Controlled release technology
Fruit
Fruit in human nutrition
Microencapsulation
Packaging
Physiological effect
Psychophysiology
Sex (Biology)
Smell
Smoke
Sulfur compounds
Sulfur content
Wine


