Importance of chirality to flavor compounds

Bibliografiska uppgifter
Institutionell upphovsman:	American Chemical Society. Division of Agricultural and Food Chemistry
Övriga upphovsmän:	Engel, Karl-Heinz 1954- (Utgivare, redaktör, sammanställare), Takeoka, Gary R. (Utgivare, redaktör, sammanställare)
Materialtyp:	Electronic Resource
Språk:	English
Publicerad:	Washington, DC American Chemical Society [2015]
Serie:	ACS symposium series 1212
Ämnen:	Flavor > Analysis. Flavoring essences. Taste > Molecular aspects. Chirality. Chemistry, Organic. Electronic books.
Länkar:	Available 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