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Volatile Compounds Formation in Specialty Beverages

Volatile Compounds Formation in Specialty Beverages

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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.

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octobre 2024, 232 Pages, Food Biotechnology and Engineering, Anglais
Taylor and Francis
978-1-032-16193-8

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