Advances in flavours and fragrances : from the sensation to the synthesis
著者
書誌事項
Advances in flavours and fragrances : from the sensation to the synthesis
（Special publication / Royal Society of Chemistry, no.277）
Royal Society of Chemistry, c2002
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注記
Includes bibliography and index
内容説明・目次
内容説明
The chemistry of flavours and fragrances is of great interest to academics and industrialists alike. Bringing together international contributors, this book presents the most recent research in this key area. Diverse topics such as structure-activity relationships; analytical techniques; natural products and essential oils; and organic and bioorganic chemistry are discussed, along with flavours and foods. Advances in Flavours and Fragrances: From the Sensation to the Synthesis will be a welcome addition to the bookshelves of all practitioners with a common interest in this fascinating area.
目次
- Structure Activity Relationships
- Analytical
- Natural Products & Essential Oils
- Organic & Bioorganic Chemistry
- Flavours/Foods
- Subject Index
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