Volatile Compounds Formation in Specialty Beverages

ISBN-13: 9780367631901 / Angielski / Twarda / 2022 / 232 str.

Felipe Richter Reis; Caroline Dos Santos

Opis

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.

Recenzje

"Volatile Compounds Formation in Special Beverages provides an overview about aroma biotechnology focused on the main and most important beverages derived from fermentation and distillation processes in one single book. "

Mario Roberto Marostica Junior, Advances in volatiles from special beverages. Food Science and Technology, 43(Food Sci. Technol, 2023 43).