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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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| 出版年: | Foods |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2019
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| 主題: | |
| オンライン･アクセス: | 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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