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This book brings together intelligent insights and approaches from prominent scientists in the fields of food and flavor to bring a deep understanding about the
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Provides a comprehensive overview of recent research on sulfur compounds in foods. Discusses flavor and off-flavor characteristics of sulfur compounds, as well
Biotechnology and Biology of Trichoderma
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Flavor Chemistry
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Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overvi