The chemistry of flavours and fragrances is of curiosity to academics and industrialists alike. Bringing together international contributors, this book presents probably the most recent research on this key area. Diverse topics such as structure-activity relationships; analytical techniques; natural products and essential oils; and organic and bioorganic chemistry are discussed, together with flavours and foods. Advances in Flavours and Fragrances: From the Sensation for the Synthesis will probably be a welcome addition towards the bookshelves of all practitioners having a common interest with this fascinating area.
The chemistry of flavours and fragrances is of curiosity to academics and industrialists alike. Bringing together international contributors, this book presents probably the most recent research on this key area. Diverse topics for example structure-activity relationships; analytical techniques; natural products and essential oils; and organic and bioorganic chemistry are discussed, as well as flavours and foods. Advances in Flavours and Fragrances: From the Sensation towards the Synthesis is going to be a welcome addition to the bookshelves of practitioners having a common interest in this fascinating area.
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