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Heteroatomic aroma compounds

Published: 2002
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Challenges in taste chemistry and biology

Published: 2004
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Authentication of food and wine

Published: 2007
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Food lipids chemistry, flavor, and texture

Published: 2006
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Red wine color exploring the mysteries

Published: 2004
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Hispanic foods chemistry and flavor

Published: 2007
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Flavors in noncarbonated beverages

Published: 2010
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Color quality of fresh and processed foods

Published: 2008
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