Hispanic foods : chemistry and flavor /

Hispanic foods : chemistry and flavor /

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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: Gonzalez de Mejia, Elvira, 1950- (Editor), Tunick, Michael (Editor)
Format: Book
Language:English
Published: Washington, DC : American Chemical Society, 2006
Series:ACS symposium series ; 946
Subjects:
Agaves > Mexico > Research
Amaranths > Analysis > Research
Common bean > Mexico > Analysis
Dairy products > Analysis > Research
Flavonoids > Research
Food > Analysis
Food > Composition
Food > Sensory evaluation
Food > Latin America
Functional foods > Research
Herbs > Analysis
Hispanic American consumers
Limes > Flavor and odor
Liquors > Mexico > Analysis
Margarita > Flavor and odor
Mate (Tea) > Odor > Analysis
Oregano > Properties > Analysis
Peppers > Odor > Analysis
Phenols > Properties > Analysis
Phenols > Research
Scarlet runner bean > Analysis
Snack foods > Flavor and odor > Latin America
Snack foods > Flavor and odor > United States
Tea > Properties > Analysis
Tequila > Research
Yeast > Research
TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology
Agave > chemistry
Alcoholic Beverages > analysis
Amaranthus > chemistry
Ardisia > chemistry
Capsicum > chemistry
Citrus aurantiifolia > chemistry
Citrus > chemistry
Dairy Products
Flavonoids > analysis
Food Analysis
Hibiscus > chemistry
Hispanic Americans
Ilex paraguariensis > chemistry
Lippia > chemistry
Odorants > analysis
Origanum > chemistry
Phaseolus > chemistry
Phenols > analysis
Snacks > ethnology
Taste
Teas, Herbal > analysis
Volatile Organic Compounds > chemical synthesis
Yeasts > chemistry
Latin America
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