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Editorial: Flavor chemistry of food: mechanism, interaction, new advances

Detalles Bibliográficos
Autores principales:	Huang, Mingquan, Fan, Gang, Zhang, Yanyan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10352950/ https://www.ncbi.nlm.nih.gov/pubmed/37469538 http://dx.doi.org/10.3389/fnut.2023.1243606

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