Roasted coffee contains a complex array of volatile organic compounds (VOCs) which make an important contribution to the characteristic flavour and aroma of the final beverage. It is thought that a few of the potent coffee aroma components, such as "b-damascenone", could be derived from carotenoid p
โฆ LIBER โฆ
Analysis of carotenoid biosynthetic gene expression during marigold petal development
โ Scribed by Charles P. Moehs; Li Tian; Katherine W. Osteryoung; Dean DellaPenna
- Book ID
- 110235196
- Publisher
- Springer
- Year
- 2001
- Tongue
- English
- Weight
- 160 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0167-4412
No coin nor oath required. For personal study only.
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