Aroma active compounds in foods
Takeoka Gary R., Güntert Matthias, Engel Karl-HeinzKniha
Citácie v zozname literatúry:
TAKEOKA, Gary R.; GÜNTERT, Matthias a ENGEL, Karl-Heinz. Aroma active compounds in foods: chemistry and sensory properties. ACS symposium series. Washington, DC: American Chemical Society, ©2001. ISBN 9780841218710. Dostupné také z: https://proxy.k.utb.cz/login?url=https://pubs.acs.org/doi/book/10.1021/bk-2001-0794.