.

0 (hodnocen0 x )

EB

ONLINE

2nd ed.

Boca Raton, Fla. : CRC Press, 2012

1 online resource (xi, 262 p.) : ill

ISBN 9781439846742 (electronic bk.)

ISBN 9781439846735 (hardback)

Includes bibliographical references

"Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceutical industries. Written from a practical, problem-solving perspective, it discusses the chemical structures of key flavor and fragrance compounds, contains numerous examples and chromatograms, and emphasizes novel solid-phase micro extraction procedures. It also presents important updates on GC-olfactometry as a tool for studying flavor synergy effects"-- Provided by publisher..

Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries

001736401

full

(Au-PeEL)EBL827026

(CaONFJC)MIL352600

(CaPaEBR)ebr10521203

(MiAaPQ)EBC827026

(OCoLC)899155031