[风味化学:研究现状与新趋势]。

S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-01-01

E Colombo

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引用次数: 0

摘要

在这篇文章中描述了最有趣的研究领域:生物合成香精和香精前体。对质量指标有用的最后一个调查领域是对风味代码的研究。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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[Falvour chemistry: actuality and new trend of the researches (author's transl)].

In this article are described the most interting fields of research: biosynthesis of the flavours and flavour precursors. Last field of investigation useful for the indexes of quality are the works on the code of the flavours.

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S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana

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