TY - BOOK ID - 2592240 TI - Fruit flavors : Biogenesis, characterization, and authentification. Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993. AU - Rouseff, R. L. AU - Leahy, M. M. PY - 1995 VL - 596 SN - 084123227X PB - Washington : American Chemical Society, DB - UniCat KW - Fruits KW - Jus de fruits KW - Fruit juices KW - Huile essentielle KW - essential oils KW - Composé de la flaveur KW - Flavour compounds KW - Flaveur KW - Flavour KW - Composé aromatique KW - Aromatic compounds KW - Orange douce KW - Sweet oranges KW - Fruits tropicaux KW - Tropical fruits KW - Actinidia KW - Passiflora KW - Adultération KW - Adulteration KW - Vitis labrusca KW - Musa (bananes) KW - Musa (bananas) KW - Raspberries KW - Fruits tempérés KW - Temperate fruits KW - Pomme KW - Apples KW - Poire KW - Pears KW - Plums KW - Fraise KW - Strawberries KW - Melon KW - Melons KW - Abricot KW - Apricots KW - Pêches KW - fisheries KW - Bioconversion KW - bioconversion KW - Vitis vinifera KW - Technique analytique KW - Analytical methods KW - Activité enzymatique KW - Enzyme activity KW - Biosynthèse KW - Biosynthesis KW - Citrus sinensis KW - Averrhoa carambola KW - Ginkgo biloba KW - Flavoring essences KW - Fruit KW - Chemical & Materials Engineering KW - Engineering & Applied Sciences KW - Chemical Engineering KW - Biotechnology KW - Flavor and odor KW - Congresses KW - Flavoring essences - Biotechnology - Congresses. KW - Fruit - Flavor and odor - Congresses. KW - Adulteration. KW - Melons. KW - bioconversion. KW - Fruit subtropical KW - Theobroma grandiflorum UR - https://www.unicat.be/uniCat?func=search&query=sysid:2592240 AB - ER -