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  1. 1

    Olfactory-induced synesthesias a review and model. [article]. por Stevenson, Richard J.

    Analytics


    Imagen de Portada
  2. 2

    Flavor chemistry and technology por Heath, Henry B.

    Publicado 1986
    Libro


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  3. 3

    Source book of flavors por Heath, Henry B.

    Publicado 1981
    Libro


    Imagen de Portada
  4. 4

    Flavor release

    Publicado 2000
    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
    Electronic Resource


    Imagen de Portada
  5. 5

    Flavor analysis developments in isolation and characterization

    Publicado 1998
    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
    Electronic Resource


    Imagen de Portada
  6. 6

    Importance of chirality to flavor compounds

    Publicado 2015
    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
    Electronic Resource


    Imagen de Portada
  7. 7

    Flavor chemistry industrial and academic research

    Publicado 2000
    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
    Electronic Resource


    Imagen de Portada
  8. 8

    Aroma active compounds in foods chemistry and sensory properties

    Publicado 2001
    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
    Electronic Resource


    Imagen de Portada
  9. 9

    Flavor and lipid chemistry of seafoods

    Publicado 1997
    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
    Electronic Resource


    Imagen de Portada
  10. 10

    Flavor precursors thermal and enzymatic conversions

    Publicado 1992
    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
    Electronic Resource


    Imagen de Portada

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