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Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional FoodsCheck Access
Edited by
Fereidoon Shahidi;
Fereidoon Shahidi
Memorial University of Newfoundland, Canada
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Ellene Tratras Contis
Ellene Tratras Contis
Eastern Michigan University
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Hardback ISBN:
978-1-84755-201-3
PDF ISBN:
978-1-84973-178-2
No. of Pages:
488
Publication date:
21 Apr 2010
Book Chapter
Computer-aided Organic Synthesis as a Tool for Generation of Potentially New Flavoring Compounds from Ascorbic Acid Check Access
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Published:21 Apr 2010
Page range:
81 - 126
Citation
Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods, ed. C. Ho, C. Mussinan, F. Shahidi, and E. Tratras Contis, The Royal Society of Chemistry, 2010, pp. 81-126.
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