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Common fragrance and flavor materials : preparation, properties and uses / / Horst Surburg, Johannes Panten
| Common fragrance and flavor materials : preparation, properties and uses / / Horst Surburg, Johannes Panten |
| Autore | Surburg Horst |
| Edizione | [Six completely revised and updated edition.] |
| Pubbl/distr/stampa | Weinheim, Germany : , : Wiley-VCH, , 2016 |
| Descrizione fisica | 1 online resource (389 p.) |
| Disciplina | 664.5 |
| Soggetto topico |
Flavoring essences
Essences and essential oils Perfumes Odors |
| ISBN |
3-527-69318-1
1-5231-1011-2 3-527-69315-7 3-527-69317-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; Preface; Chapter 1 Introduction; 1.1 History; 1.2 Definition; 1.3 Physiological Importance; 1.4 Natural, Nature-Identical, and Artificial Products; 1.5 Sensory Properties and Chemical Structure; 1.6 Volatility; 1.7 Threshold Concentration; 1.8 Sensory Properties; 1.8.1 Fragrance Ingredients; 1.8.2 Flavoring Substances; Chapter 2 Individual Fragrance and Flavor Materials; 2.1 Aliphatic Compounds; 2.1.1 Hydrocarbons; 2.1.1.1 (E,Z)-1,3,5-Undecatriene [51447-08-6]; 2.1.1.2 1,3-Undecadien-5-yne [166432-52-6]; 2.1.2 Alcohols; 2.1.2.1 3-Octanol [589-98-0]
2.1.2.2 2,6-Dimethyl-2-heptanol [13254-34-7]2.1.2.3 (E)-2-Hexen-1-ol [928-95-0]; 2.1.2.4 (Z)-3-Hexen-1-ol [928-96-1], Leaf Alcohol; 2.1.2.5 1-Octen-3-ol [3391-86-4]; 2.1.2.6 9-Decen-1 (cipher)-ol [13019-22-2]; 2.1.2.7 10-Undecen-1-ol [112-43-6]; 2.1.2.8 3,4,5,6,6-Pentamethylheptan-2-ol [87118-95-4]; 2.1.2.9 (2E,6Z)-2,6-Nonadien-1-ol [28069-72-9], Violet Leaf Alcohol; 2.1.2.10 4-Methyl-3-decen-5-ol [81782-77-6]; 2.1.3 Aldehydes and Acetals; 2.1.3.1 Hexanal [66-25-1], Caproaldehyde, Aldehyde C6; 2.1.3.2 Octanal [124-13-0], Caprylaldehyde, Aldehyde C8 2.1.3.3 Nonanal [124-19-6], Pelargonaldehyde, Aldehyde C92.1.3.4 Decanal [112-31-2], Caprinaldehyde, Aldehyde C10; 2.1.3.5 Undecanal [112-44-7], Aldehyde C11; 2.1.3.6 Dodecanal [112-54-9], Lauraldehyde, Lauric Aldehyde, Aldehyde C12; 2.1.3.7 Tridecanal [10486-19-8]; 2.1.3.8 2-Methyldecanal [19009-56-4], Methyloctylacetaldehyde, Aldehyde MOA; 2.1.3.9 2-Methylundecanal [110-41-8], Methylnonylacetaldehyde, Aldehyde MNA; 2.1.3.10 (E)-2-Hexenal [6728-26-3], Leaf Aldehyde; 2.1.3.11 (Z)-4-Heptenal [6728-31-0]; 2.1.3.12 2,6-Dimethyl-5-hepten-1-al [106-72-9]; 2.1.3.13 (E)-4-Decenal [65405-70-1] 2.1.3.14 10-Undecenal [112-45-8]2.1.3.15 2-Dodecenal [20407-84-5]; 2.1.3.16 2,6,10-Trimethyl-5,9-undecadienal [24048-13-3] and [54082-68-7]; 2.1.3.17 1,1-Dimethoxy-2,2,5-trimethyl-4-hexene [67674-46-8]; 2.1.4 Ketones; 2.1.4.1 3-Hydroxy-2-butanone [52217-02-4], Acetoin; 2.1.4.2 2,3-Butanedione [431-03-8], Diacetyl; 2.1.4.3 (2E)-5-Methyl-2-hepten-4-one [81925-81-7]; 2.1.4.4 3,4,5,6,6-Pentamethyl-3-hepten-2-one [81786-73-4]; 2.1.4.5 2,4,4,7-Tetramethyl-6-octen-3-one [74338-72-0]; 2.1.5 Acids and Esters; 2.1.5.1 2-Methyl-2-pentenoic Acid [3142-72-1]; 2.1.5.2 Ethyl Formate [109-94-4] 2.1.5.3 (Z)-3-Hexenyl Formate [33467-73-1]2.1.5.4 Ethyl Acetate [141-78-6]; 2.1.5.5 Butyl Acetate [123-86-4]; 2.1.5.6 Isoamyl Acetate [123-92-2]; 2.1.5.7 Hexyl Acetate [142-92-7]; 2.1.5.8 3,5,5-Trimethylhexyl Acetate [58430-94-7], Isononyl Acetate; 2.1.5.9 (E)-2-Hexenyl Acetate [2497-18-9]; 2.1.5.10 (Z)-3-Hexenyl Acetate [3681-71-8]; 2.1.5.11 Ethyl Propionate [105-37-3]; 2.1.5.12 Ethyl Butyrate [105-54-4]; 2.1.5.13 Butyl Butyrate [109-21-7]; 2.1.5.14 Isoamyl Butyrate [106-27-4]; 2.1.5.15 Hexyl Butyrate [2639-63-6]; 2.1.5.16 (Z)-3-Hexenyl Isobutyrate [41519-23-7] 2.1.5.17 Ethyl Isovalerate [108-64-5] |
| Record Nr. | UNINA-9910136445103321 |
Surburg Horst
|
||
| Weinheim, Germany : , : Wiley-VCH, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Common fragrance and flavor materials : preparation, properties and uses / / Horst Surburg, Johannes Panten
| Common fragrance and flavor materials : preparation, properties and uses / / Horst Surburg, Johannes Panten |
| Autore | Surburg Horst |
| Edizione | [Six completely revised and updated edition.] |
| Pubbl/distr/stampa | Weinheim, Germany : , : Wiley-VCH, , 2016 |
| Descrizione fisica | 1 online resource (389 p.) |
| Disciplina | 664.5 |
| Soggetto topico |
Flavoring essences
Essences and essential oils Perfumes Odors |
| ISBN |
3-527-69318-1
1-5231-1011-2 3-527-69315-7 3-527-69317-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; Preface; Chapter 1 Introduction; 1.1 History; 1.2 Definition; 1.3 Physiological Importance; 1.4 Natural, Nature-Identical, and Artificial Products; 1.5 Sensory Properties and Chemical Structure; 1.6 Volatility; 1.7 Threshold Concentration; 1.8 Sensory Properties; 1.8.1 Fragrance Ingredients; 1.8.2 Flavoring Substances; Chapter 2 Individual Fragrance and Flavor Materials; 2.1 Aliphatic Compounds; 2.1.1 Hydrocarbons; 2.1.1.1 (E,Z)-1,3,5-Undecatriene [51447-08-6]; 2.1.1.2 1,3-Undecadien-5-yne [166432-52-6]; 2.1.2 Alcohols; 2.1.2.1 3-Octanol [589-98-0]
2.1.2.2 2,6-Dimethyl-2-heptanol [13254-34-7]2.1.2.3 (E)-2-Hexen-1-ol [928-95-0]; 2.1.2.4 (Z)-3-Hexen-1-ol [928-96-1], Leaf Alcohol; 2.1.2.5 1-Octen-3-ol [3391-86-4]; 2.1.2.6 9-Decen-1 (cipher)-ol [13019-22-2]; 2.1.2.7 10-Undecen-1-ol [112-43-6]; 2.1.2.8 3,4,5,6,6-Pentamethylheptan-2-ol [87118-95-4]; 2.1.2.9 (2E,6Z)-2,6-Nonadien-1-ol [28069-72-9], Violet Leaf Alcohol; 2.1.2.10 4-Methyl-3-decen-5-ol [81782-77-6]; 2.1.3 Aldehydes and Acetals; 2.1.3.1 Hexanal [66-25-1], Caproaldehyde, Aldehyde C6; 2.1.3.2 Octanal [124-13-0], Caprylaldehyde, Aldehyde C8 2.1.3.3 Nonanal [124-19-6], Pelargonaldehyde, Aldehyde C92.1.3.4 Decanal [112-31-2], Caprinaldehyde, Aldehyde C10; 2.1.3.5 Undecanal [112-44-7], Aldehyde C11; 2.1.3.6 Dodecanal [112-54-9], Lauraldehyde, Lauric Aldehyde, Aldehyde C12; 2.1.3.7 Tridecanal [10486-19-8]; 2.1.3.8 2-Methyldecanal [19009-56-4], Methyloctylacetaldehyde, Aldehyde MOA; 2.1.3.9 2-Methylundecanal [110-41-8], Methylnonylacetaldehyde, Aldehyde MNA; 2.1.3.10 (E)-2-Hexenal [6728-26-3], Leaf Aldehyde; 2.1.3.11 (Z)-4-Heptenal [6728-31-0]; 2.1.3.12 2,6-Dimethyl-5-hepten-1-al [106-72-9]; 2.1.3.13 (E)-4-Decenal [65405-70-1] 2.1.3.14 10-Undecenal [112-45-8]2.1.3.15 2-Dodecenal [20407-84-5]; 2.1.3.16 2,6,10-Trimethyl-5,9-undecadienal [24048-13-3] and [54082-68-7]; 2.1.3.17 1,1-Dimethoxy-2,2,5-trimethyl-4-hexene [67674-46-8]; 2.1.4 Ketones; 2.1.4.1 3-Hydroxy-2-butanone [52217-02-4], Acetoin; 2.1.4.2 2,3-Butanedione [431-03-8], Diacetyl; 2.1.4.3 (2E)-5-Methyl-2-hepten-4-one [81925-81-7]; 2.1.4.4 3,4,5,6,6-Pentamethyl-3-hepten-2-one [81786-73-4]; 2.1.4.5 2,4,4,7-Tetramethyl-6-octen-3-one [74338-72-0]; 2.1.5 Acids and Esters; 2.1.5.1 2-Methyl-2-pentenoic Acid [3142-72-1]; 2.1.5.2 Ethyl Formate [109-94-4] 2.1.5.3 (Z)-3-Hexenyl Formate [33467-73-1]2.1.5.4 Ethyl Acetate [141-78-6]; 2.1.5.5 Butyl Acetate [123-86-4]; 2.1.5.6 Isoamyl Acetate [123-92-2]; 2.1.5.7 Hexyl Acetate [142-92-7]; 2.1.5.8 3,5,5-Trimethylhexyl Acetate [58430-94-7], Isononyl Acetate; 2.1.5.9 (E)-2-Hexenyl Acetate [2497-18-9]; 2.1.5.10 (Z)-3-Hexenyl Acetate [3681-71-8]; 2.1.5.11 Ethyl Propionate [105-37-3]; 2.1.5.12 Ethyl Butyrate [105-54-4]; 2.1.5.13 Butyl Butyrate [109-21-7]; 2.1.5.14 Isoamyl Butyrate [106-27-4]; 2.1.5.15 Hexyl Butyrate [2639-63-6]; 2.1.5.16 (Z)-3-Hexenyl Isobutyrate [41519-23-7] 2.1.5.17 Ethyl Isovalerate [108-64-5] |
| Record Nr. | UNINA-9910817155903321 |
|
Surburg Horst
|
||
| Weinheim, Germany : , : Wiley-VCH, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Common fragrance and flavor materials : preparation, properties, and uses / Horst Surburg and Johannes Panten
| Common fragrance and flavor materials : preparation, properties, and uses / Horst Surburg and Johannes Panten |
| Autore | Surburg, Horst |
| Edizione | [5th, completely rev. and enl. ed.] |
| Pubbl/distr/stampa | Weinheim : WILEY-VCH, c2006 |
| Descrizione fisica | xii, 318 p. : ill. ; 25 cm |
| Disciplina | 664.52 |
| Altri autori (Persone) | Panten, Johannesauthor |
| Soggetto topico |
Flavoring essences
Essences and essential oils Odors |
| ISBN | 352731315X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991001642889707536 |
|
Surburg, Horst
|
||
| Weinheim : WILEY-VCH, c2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Dictionary of flavors / / Dolf De Rovira, Sr
| Dictionary of flavors / / Dolf De Rovira, Sr |
| Autore | De Rovira Dolf A. |
| Edizione | [Third edition.] |
| Pubbl/distr/stampa | Chichester, West Sussex, England : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (1,160 pages) : illustrations |
| Disciplina | 664.5 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Flavoring essences
Food industry and trade Flavor Food - Analysis |
| ISBN |
1-118-85644-9
1-118-85643-0 1-118-85642-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910271041503321 |
|
De Rovira Dolf A.
|
||
| Chichester, West Sussex, England : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dictionary of flavors / / Dolf De Rovira, Sr
| Dictionary of flavors / / Dolf De Rovira, Sr |
| Autore | De Rovira Dolf A. |
| Edizione | [Third edition.] |
| Pubbl/distr/stampa | Chichester, West Sussex, England : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (1,160 pages) : illustrations |
| Disciplina | 664.5 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Flavoring essences
Food industry and trade Flavor Food - Analysis |
| ISBN |
1-118-85644-9
1-118-85643-0 1-118-85642-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910823774103321 |
|
De Rovira Dolf A.
|
||
| Chichester, West Sussex, England : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fenaroli's handbook of flavor ingredients
| Fenaroli's handbook of flavor ingredients |
| Autore | Burdock George A. |
| Edizione | [6th ed. /] |
| Pubbl/distr/stampa | Boca Raton [Fla.] : , : CRC Press/Taylor & Francis Group, , 2010 |
| Descrizione fisica | 1 online resource (xxiv, 2135 p.) : ill |
| Disciplina | 664.5 |
| Altri autori (Persone) | FenaroliGiovanni, Prof. Dr. |
| Soggetto topico |
Flavoring essences
Food additives |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-4398-4750-9
0-429-15083-0 1-62870-562-0 1-282-34423-4 9786612344237 1-4200-9086-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | chapter Alphabetical Listing -- chapter B -- chapter C C -- chapter D -- chapter E -- chapter F -- chapter G -- chapter H -- chapter I I -- chapter J -- chapter K -- chapter L L -- chapter M -- chapter N -- chapter O -- chapter P -- chapter Q -- chapter R -- chapter S -- chapter T -- chapter U -- chapter V V -- chapter W -- chapter X X -- chapter Y -- chapter Z. |
| Altri titoli varianti |
Handbook of flavor ingredients
Flavor ingredients |
| Record Nr. | UNINA-9910456454603321 |
|
Burdock George A.
|
||
| Boca Raton [Fla.] : , : CRC Press/Taylor & Francis Group, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fenaroli's handbook of flavor ingredients
| Fenaroli's handbook of flavor ingredients |
| Autore | Burdock George A. |
| Edizione | [6th ed. /] |
| Pubbl/distr/stampa | Boca Raton [Fla.] : , : CRC Press/Taylor & Francis Group, , 2010 |
| Descrizione fisica | 1 online resource (xxiv, 2135 p.) : ill |
| Disciplina | 664.5 |
| Altri autori (Persone) | FenaroliGiovanni, Prof. Dr. |
| Soggetto topico |
Flavoring essences
Food additives |
| ISBN |
1-4398-4750-9
0-429-15083-0 1-62870-562-0 1-282-34423-4 9786612344237 1-4200-9086-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | chapter Alphabetical Listing -- chapter B -- chapter C C -- chapter D -- chapter E -- chapter F -- chapter G -- chapter H -- chapter I I -- chapter J -- chapter K -- chapter L L -- chapter M -- chapter N -- chapter O -- chapter P -- chapter Q -- chapter R -- chapter S -- chapter T -- chapter U -- chapter V V -- chapter W -- chapter X X -- chapter Y -- chapter Z. |
| Altri titoli varianti |
Handbook of flavor ingredients
Flavor ingredients |
| Record Nr. | UNINA-9910780406803321 |
|
Burdock George A.
|
||
| Boca Raton [Fla.] : , : CRC Press/Taylor & Francis Group, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fenaroli's handbook of flavor ingredients
| Fenaroli's handbook of flavor ingredients |
| Autore | Burdock George A. |
| Edizione | [6th ed. /] |
| Pubbl/distr/stampa | Boca Raton [Fla.] : , : CRC Press/Taylor & Francis Group, , 2010 |
| Descrizione fisica | 1 online resource (xxiv, 2135 p.) : ill |
| Disciplina | 664.5 |
| Altri autori (Persone) | FenaroliGiovanni, Prof. Dr. |
| Soggetto topico |
Flavoring essences
Food additives |
| ISBN |
1-4398-4750-9
0-429-15083-0 1-62870-562-0 1-282-34423-4 9786612344237 1-4200-9086-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | chapter Alphabetical Listing -- chapter B -- chapter C C -- chapter D -- chapter E -- chapter F -- chapter G -- chapter H -- chapter I I -- chapter J -- chapter K -- chapter L L -- chapter M -- chapter N -- chapter O -- chapter P -- chapter Q -- chapter R -- chapter S -- chapter T -- chapter U -- chapter V V -- chapter W -- chapter X X -- chapter Y -- chapter Z. |
| Altri titoli varianti |
Handbook of flavor ingredients
Flavor ingredients |
| Record Nr. | UNINA-9910800072703321 |
|
Burdock George A.
|
||
| Boca Raton [Fla.] : , : CRC Press/Taylor & Francis Group, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Flavour and fragrance chemistry / edited by Virginia Lanzotti, Orazio Taglialatela-Scafati
| Flavour and fragrance chemistry / edited by Virginia Lanzotti, Orazio Taglialatela-Scafati |
| Pubbl/distr/stampa | New York : Kluwer, c2000 |
| Descrizione fisica | xv, 256 p. : ill. ; 25 cm |
| Disciplina | 581.6 |
| Altri autori (Persone) |
Lanzotti, Virginia
Taglialatela-Scafati, Orazio |
| Collana | Proceedings of the Phytochemical Society of Europe ; 46 |
| Soggetto topico |
Flavoring essences
Perfumes |
| ISBN | 079236211X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991003584059707536 |
| New York : Kluwer, c2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Flavour science [[electronic resource]] : proceedings from XIII Weurman Flavour Research Symposium / / edited by Vicente Ferreira, Ricardo Lopez
| Flavour science [[electronic resource]] : proceedings from XIII Weurman Flavour Research Symposium / / edited by Vicente Ferreira, Ricardo Lopez |
| Pubbl/distr/stampa | San Diego, Calif., : Academic Press, c2014 |
| Descrizione fisica | 1 online resource (742 p.) |
| Disciplina | 664.5 |
| Altri autori (Persone) |
FerreiraVicente
LopezRicardo |
| Soggetto topico |
Flavoring essences
Flavor |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-12-401724-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium; Copyright Page; Contents; Preface; List of Contributors; I: Advances in Sensory Science/Psychophysics; 1. Dynamics of Aroma Release during Cheese Consumption: Influence of the Physiological State; 1.1 Introduction; 1.2 Materials and Methods; 1.2.1 Model Cheese Preparation; 1.2.2 Session Procedure; 1.2.3 Pulmonary Flow Measurement; 1.2.4 In vivo Aroma Release and Chewing Activity Measurements; 1.2.5 Satiating Event; 1.2.6 Data Analysis; 1.3 Results and Discussion; 1.4 Conclusion; References
2. The Dynamics of Aroma Release during the Consumption of Candies with Different Structures: Relationship with Temporal Per...2.1 Introduction; 2.2 Materials and Methods; 2.3 Results; 2.4 Discussion and Conclusion; References; 3. Quantification of Important Flavor Compounds in Beef Stocks and Correlation to Sensory Results by "Reverse Metabolomics"; 3.1 Introduction; 3.2 Materials and Methods; 3.3 Results; 3.4 Discussion and Conclusion; References; 4. The Impact of Vision on Flavor Perception; 4.1 Introduction; 4.2 Materials and Methods; 4.3 Results; 4.4 Discussion and Conclusion; References 5. Perceptual Interactions in Complex Odor Mixtures: The Blending Effect 5.1 Introduction; 5.2 Materials and Methods; 5.2.1 Subjects; 5.2.2 Stimuli; 5.2.3 Sensory Procedure; 5.2.4 Data Analysis; 5.3 Results; 5.4 Discussion and Conclusion; Acknowledgement; References; 6. Measuring Odor Delivery for Sensory Testing; 6.1 Introduction; 6.2 Materials and Methods; 6.3 Results; 6.4 Discussion and Conclusion; References; 7. Advanced Analytical Sensory Correlation - Towards a Better Molecular Understanding of Coffee Flavor; 7.1 Introduction; 7.2 Materials and Methods 7.2.1 Preparation of Espresso Coffees 7.2.2 Instrumental Analysis; 7.2.3 Sensory Profiling of Espresso Coffees; 7.2.4 Statistical Methods; 7.3 Results and Discussion; References; 8. Multiple Time-Intensity Profiling (mTIP) as an Advanced Evaluation Tool for Complex Tastants; 8.1 Introduction; 8.2 Materials and Methods; 8.2.1 Multiple Time-Intensity Profiling (mTIP); 8.3 Results and Discussion; 8.4 Conclusion; References; 9. Odorant-Physiology Interactions: In Search of Effects Beyond Smell Perception; 9.1 Introduction; 9.2 Odorant Uptake; 9.2.1 Inhalation; 9.2.2 Ingestion 9.3 Biotransformation In vivo versus In vitro; 9.4 Physiological Action; 9.5 Systemic Availability versus Elimination; References; II: Effects, Meaning, and Role of Flavor in Nature; 10. Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data; 10.1 Introduction; 10.2 Materials and Methods; 10.3 Results; 10.4 Discussion and Conclusion; Acknowledgement; References; 11.1 Introduction; 11.2 Materials and Methods; 11.2.1 Cell Cultures; 11. Determination of Cell Morphology under 1,8-Cineole Treatment in Porcine Intestinal Cells 11.2.2 Electric Cell Substrate Impedance Sensing (ECIS) |
| Record Nr. | UNINA-9910452536403321 |
| San Diego, Calif., : Academic Press, c2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
