Flavor, Fragrance, and Odor Analysis

Flavor, Fragrance, and Odor Analysis

Autor: Ray Marsili
Editorial: CRC Press
Edición: 2
Fecha de publicación: 2016
ISBN: 9781138198579

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There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes

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