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Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview
Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industr...
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| Опубликовано в: : | Foods |
|---|---|
| Главные авторы: | , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2019
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6963671/ https://ncbi.nlm.nih.gov/pubmed/31817355 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120643 |
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