Chirality: An Important Phenomenon Regarding Biosynthesis, Perception, and Authenticity of Flavor Compounds
Author:
Affiliation:
1. Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München, D-85354 Freising, Weihenstephan, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c01512
Reference114 articles.
1. Optisch aktives β-Citronellol aus (+)- oder (−)-Pinan
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4. Evidence for the Difference between the Odours of the Optical Isomers (+)- and (−)-Carvone
5. Odor Incongruity and Chirality
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