Food Aroma Compounds
Urszula Tylewicz, Raffaella Inchingolo, María Teresa Rodríguez‐Estrada
Topics & Concepts
FlavorAromaMaillard reactionLipid oxidationFood scienceFood industryFood processingFood technologyBusinessWarrantBiochemical engineeringOdorFood qualityChemistryEngineeringOrganic chemistryAntioxidantFinanceMicroencapsulation and Drying ProcessesPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing Techniques