The chemistry of flavours 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 structure-activity relationships;
analytical techniques; natural products and essential oils; and
organic and bioorganic 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 bookshelves of
all practitioners with a common interest in this fascinating area.
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