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Volatile Compounds Formation in Specialty Beverages
Volatile Compounds Formation in Specialty Beverages
Contenu
Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.
Informations bibliographiques
octobre 2024, 232 Pages, Food Biotechnology and Engineering, Anglais
Taylor and Francis
978-1-032-16193-8
Sommaire
Mots-clés
Contenu
Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.
Informations bibliographiques
octobre 2024, 232 Pages, Food Biotechnology and Engineering, Anglais
Taylor and Francis
978-1-032-16193-8