Importance of chirality to flavor compounds

著者

• Engel, Karl-Heinz
• Takeoka, Gary R.
• American Chemical Society. Division of Agricultural and Food Chemistry

書誌事項

Importance of chirality to flavor compounds

Karl-Heinz Engel, Gary Takeoka, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry

（ACS symposium series, 1212）

American Chemical Society , Distributed in print by Oxford University Press, c2015

注記

"This book has been developed from a Symposium held at the 248th National Meeting of the American Chemical Society held August 10-14, 2014 in San Francisco, CA."--Pref.

Includes bibliographical references and index

詳細情報

• NII書誌ID(NCID): BB21690247
• ISBN:
  • 9780841231146
• LCCN: 2015043875
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Washington, DC,[New York]
• ページ数/冊数: x, 202 p.
• 大きさ: 24 cm
• 分類:
  • LCC : TP418
  • DC23 : 664/.5
• 件名:
  • LCSH : Flavor -- Analysis
  • LCSH : Flavoring essences
  • LCSH : Taste -- Molecular aspects
  • LCSH : Chirality
  • LCSH : Chemistry, Organic
• 親書誌ID:
  • BA00073096