-
1
Importance of chirality to flavor compounds
Được phát hành 2015Available 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
-
2
Progress in authentication of food and wine
Được phát hành 2011Available 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
Food flavor chemistry, sensory evaluation, and biological activity
Được phát hành 2008Available 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 -
4
-
5
Aroma active compounds in foods chemistry and sensory properties
Được phát hành 2001Available 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 -
6
Biotechnology for improved foods and flavors
Được phát hành 1996Available 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 -
7
-
8
Flavor precursors thermal and enzymatic conversions
Được phát hành 1992Available 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