Unraveling the flavor codes of foods: Is chemistry able to explain differences in the overall flavor perception of fermented alcoholic beverages?

被引：0
|
作者：
Schieberle, Peter Heinrich [1 ]
机构：
[1] Dept Chem, D-85354 Freising Weihenstephan, Bavaria, Germany
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2014年 / 248卷
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D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
97-AGFD
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页数：1
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