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Название: Plant Pigments, Flavors and Textures. the Chemistry and Biochemistry of Selected Compounds
Автор: Eskin N.
The quality of a food is judged by the consumer according to its appearance, taste and texture. This book focuses on the chemistry and
biochemistry of compounds responsible for the pigments, flavors, and
textures of some fruits and vegetables. Since much of the information
presented is scattered in the scientific literature, an attempt has been
made to integrate the material into a concise yet comprehensive text.