Volatile Compounds Formation in Specialty Beverages - Food Biotechnology and Engineering - - Books - Taylor & Francis Ltd - 9781032161938 - October 8, 2024
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Volatile Compounds Formation in Specialty Beverages - Food Biotechnology and Engineering

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Volatile Compounds Formation in Specialty Beverages - Food Biotechnology and Engineering

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.

232 pages, 9 Tables, black and white; 33 Line drawings, black and white; 10 Halftones, black and whi

Media Books     Paperback Book   (Book with soft cover and glued back)
Released October 8, 2024
ISBN13 9781032161938
Publishers Taylor & Francis Ltd
Pages 232
Dimensions 462 g
Editor Eleuterio dos Santos, Caroline Mongruel
Editor Richter Reis, Felipe (Federal Institute of Parana)