bookNov 22, 2017Closed access

Volatile Compounds in Foods and Beverages

HMHenk Maarse
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Abstract

Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a specific product or product group. Only compounds that are major constituents and/or contribute significantly to the flavor of the relevant

Citation impact

1,239
total citations
FWCI
28.63
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100%
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Authors

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Topics & keywords

Topics
Keywords
  • Food science
  • Chemistry
  • Business
UN Sustainable Development Goals
  • Zero hunger
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