Advances in Flavours and Fragrances

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Advances in Flavours and FragrancesFrom the Sensation to the Synthesis
K.A.D. Swift​


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Publisher: Royal Society of Chemistry
Number Of Pages: 230
Publication Date: 2002-03-15​


Description:
The chemistry of flavors and fragrances is of great interest to academics and industrialists alike. Bringing together international contributors, this book presents the most recent research in this key area. Diverse topics such as stricture-activity relationships; analytical techniques; natural products and essential; and organic and bio-organic chemistry are discussed, along with flavours and foods. "Advances in Flavours and Fragrances: From the Sensation to the Synthesis" will be a welcome addition to the book shelves of all practitioners with a common interest in this fascinating area.

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