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이 학술지의 논문 검색
Historical look at the use of isotopic analyses for flavor authentication
Hoffman, P.G.; Noakes, J.E. Royal Society of Chemistry; 1994 2010 p.3-8
Culp, R.A.; Noakes, J.E. Royal Society of Chemistry; 1994 2010 p.9-27
Du, X.; Qian, M. Royal Society of Chemistry; 1994 2010 p.28-42
Toth, S. Royal Society of Chemistry; 1994 2010 p.43-49
Gaizauskiene; Venskutonis, P.R.; Raynaud, C.; Talou, T. Royal Society of Chemistry; 1994 2010 p.50-54
Flavor and aroma evaluation of foods: the role of the flavorist in food product development
Papoutsakis, S.; Tzia, C. Royal Society of Chemistry; 1994 2010 p.55-62
Isolation of flavors from aromatic seeds with liquid carbon dioxide
Venskutonis, P.R. Royal Society of Chemistry; 1994 2010 p.63-68
Sabik, H.; Martin, N.; Fortin, J. Royal Society of Chemistry; 1994 2010 p.69-80
Barone, R.M.; Chanon, M.C.; Vernin, G.A.; Parkanyi, C. Royal Society of Chemistry; 1994 2010 p.81-126
Butter flavors and microwave popcorn: a review of health issues and industry actions
Risch, S.J. Royal Society of Chemistry; 1994 2010 p.127-131