第二届国际风味与香气会议简介。
Introduction to the Second International Flavor and Fragrance Conference.
机构信息
Department of Food Science and Technology , Oregon State University , Corvallis , Oregon 97330 , United States.
出版信息
J Agric Food Chem. 2019 Dec 18;67(50):13775-13777. doi: 10.1021/acs.jafc.9b04188.
The Second International Flavor and Fragrance Conference was successfully held on May 28-31, 2018, in Wuxi, China. The congress shared the progresses and discoveries in the research areas of flavor and fragrance perception, flavor analysis, thermal and biomediated generation of flavor, biological activities of aroma and flavor, and flavor and fragrance encapsulation and delivery technologies. This special issue collected some original research papers as well as reviews on basic taste, flavor analysis, aroma and taste characterization, essential oil bioactivity, and other related topics.
第二届国际风味与香气会议于 2018 年 5 月 28 日至 31 日在中国无锡成功举行。本次大会分享了在风味和香气感知、风味分析、热和生物介导的风味生成、香气和风味的生物活性以及风味和香气的封装和传递技术等研究领域的进展和发现。本期特刊收集了一些关于基本味觉、风味分析、香气和味觉特征描述、精油生物活性以及其他相关主题的原始研究论文和综述。
Zotero 插件