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catalogue |
A total of 1968 articles in 42 categories
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Contents
Chemical Nature Of Taste. Taste Chemistry Principles. Water and Inorganic Compounds. Polyhydroxy Alcohols, Cyclitols, and Carbonyl Compounds. Structure, Reactions and Properties of Sugars. Sweetness and Other Taste Attributes of the Sugars. Amino Acids, Peptides and Proteins. Organic Compounds. The Common Saporous Units for Taste. The Initial Chemistry of Taste Symmetry, Chirality and Topology in Taste. The Taste Receptor(s). Index
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English | hardcover | 613 pages | Springer | 1994
Article-No.: 12474 (please indicate at further inquiry)
category(ies): Methods:, analytic chemistry
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