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1
Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
Houghton Mifflin Harcourt
Francois Chartier
wines
wine
foods
aromatic
complementary
compounds
jpg
anise
maple
cloves
taste
oak
aromas
molecular
molecules
volatile
tasting
syrup
barrels
cinnamon
pineapple
ingredients
roasted
beef
paired
ginger
sherry
saffron
gewürztraminer
flavored
barrel
sotolon
rosemary
pairing
fragrance
strawberries
flavors
flavor
peppers
sherries
alcohol
dried
dishes
basil
aromatics
capsaicin
cheese
cheeses
pairings
shared
年:
2012
语言:
english
文件:
EPUB, 72.00 MB
您的标签:
0
/
0
english, 2012
2
Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
John Wiley & Sons, Ltd
Chartier
,
François
wines
wine
foods
aromatic
complementary
compounds
anise
oak
taste
maple
cloves
molecules
aromas
molecular
tasting
volatile
barrels
paired
ingredients
syrup
pineapple
beef
flavored
saffron
sotolon
pairing
cinnamon
barrel
fragrance
roasted
sherry
gewürztraminer
ginger
rosemary
flavors
flavor
sherries
strawberries
dishes
alcohol
aromatics
peppers
shared
cheese
pairings
aroma
capsaicin
dried
fragrances
licorice
年:
2012
语言:
english
文件:
EPUB, 72.03 MB
您的标签:
0
/
0
english, 2012
3
Natural Flavors and Fragrances. Chemistry, Analysis, and Production
American Chemical Society
Carl Frey and Russell Rouseff (Eds.)
chemical
flavors
fragrances
symposium
flavor
frey
acs
washington
publication
october
downloaded
july
pubs.acs.org
analysis
figure
aroma
taste
samples
fragrance
oils
compounds
citrus
essential
alapyridaine
materials
sotolon
134a
solvent
deuterium
sample
components
extraction
orange
vétiver
wine
benzaldehyde
products
massoia
lactone
isotope
port
pyrazine
mass
acids
content
sensory
sources
effect
fraction
methyl
年:
2005
语言:
english
文件:
PDF, 22.69 MB
您的标签:
0
/
0
english, 2005
4
Aroma Active Compounds in Foods. Chemistry and Sensory Properties
American Chemical Society
Gary R. Takeoka
,
Matthias Güntert
,
and Karl-Heinz Engel (Eds.)
compounds
aroma
chemical
active
foods
symposium
washington
takeoka
acs
odor
publication
downloaded
flavor
september
pubs.acs.org
univ
analysis
figure
formation
sensory
lactones
volatile
threshold
reaction
methyl
odorants
agric
mass
sample
glucose
volatiles
wine
degradation
binding
cysteamine
acetate
ppm
identified
samples
chiral
values
strecker
ethanol
reported
column
activity
peppermint
chromatography
components
products
年:
2001
语言:
english
文件:
PDF, 27.15 MB
您的标签:
0
/
0
english, 2001
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