Food Flavors and Chemistry: Advances of the New Millennium: A.H. Spanier,F. Shahidi,T.H. Parliment,C. Mussinan,C.-T. Ho and E. Tratras Contis (Eds.); The Royal Society of Chemistry,Cambridge, UK, 647 pages,ISBN 0-85404-875-8 |
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| Affiliation: | 1. State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China;2. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China;3. Angel Yeast Co. LTD., Hubei, China;4. College of Food Science, Southwest University, Chognqing, 400715, China;1. Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637002, China;2. Institute of Applied Chemistry, China West Normal University, Nanchong 637002, China;3. School of Basic Medical Sciences, North Sichuan Medical College, Nanchong 637000, China |
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