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1
Importance of chirality to flavor compounds
Gepubliceerd in 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
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2
Progress in authentication of food and wine
Gepubliceerd in 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
Gepubliceerd in 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
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5
Aroma active compounds in foods chemistry and sensory properties
Gepubliceerd in 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
Gepubliceerd in 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 -
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Flavor precursors thermal and enzymatic conversions
Gepubliceerd in 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