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Advances in Flavours and Fragrances: From the Sensation To the Synthesis Editor: Karl A D Swift



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This book contains 462 pages.
Print publication date: 01 Feb 2002
Copyright year: 2002
Print ISBN: 978-0-85404-821-2
PDF eISBN: 978-1-84755-007-1

About this book

The chemistry of flavours and fragrances is of great interest to academics and industrialists alike. Bringing together international contributors, this book presents the most recent research in this key area. Diverse topics such as structure-activity relationships; analytical techniques; natural products and essential oils; and organic and bioorganic chemistry are discussed, along with flavours and foods. Advances in Flavours and Fragrances: From the Sensation to the Synthesis will be a welcome addition to the bookshelves of all practitioners with a common interest in this fascinating area.

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