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BIOTECHNOLOGY FOR IMPROVED FOODS AND FLAVORS

Strauss CR, Trainor RW (1996) In Takeoka GR, Teranishi R, Williams PJ, Kobayashi A (eds) Biotechnology for Improved Foods and Flavors. ACS Symposium Series 637. Am Chem Soc, Washington, DC, p 272... [Pg.232]

Williams, P.J. and Francis, I.L. (1996) Sensory analysis and quantitative determination of grape glycosides—the contribution of these data to winemaking and viticulture, in G.R. Takeoka, R. Teranishi, P.J. Williams, and A. Kobayashi, (Eds) Biotechnology for improved foods and flavors, ACS Symposium Series 637, Am. Chem. Soc., Washington DC. [Pg.225]

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