Challenges in taste chemistry and biology /

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Bibliographic Details
Corporate Authors:	American Chemical Society Division of Agricultural and Food Chemistry (sponsoring body.), American Chemical Society Meeting
Other Authors:	Ho, Chi-Tang, 1944- (Editor), Hofmann, Thomas F., 1968- (Editor), Pickenhagen, Wilhelm, 1939- (Editor)
Format:	Book
Language:	English
Published:	Washington, DC : American Chemical Society, 2003
Series:	ACS symposium series ; 867
Subjects:	Afferent pathways Biomimetics Bitterness (Taste) Cellular signal transduction Cooking, Asian Enzymes Flavor Flavoring essences Food > Odor Fructose Fruit > Flavor and odor > Analysis Glutamic acid Glycoconjugates Mice > Genetics Pungency (Chemical senses) Soft drinks > Flavor and odor > Analysis Soy sauce > Flavor and odor > Analysis Sweeteners Sweetness (Taste) Taste buds Taste > Physiological aspects Taste Tea > Flavor and odor > Analysis Umami (Taste) Viscosity TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology Afferent Pathways Asian Continental Ancestry Group Carbonated Beverages Cooking Enzymes > chemistry Flavoring Agents Food Analysis Food Fruit Glutamates Mice > genetics Odorants Signal Transduction Soy Foods Sweetening Agents Taste Buds Taste > genetics Taste > physiology Tea
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