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- W2376152004 abstract "Being a special high concentration additive,food flavors can affect the taste and flavor of food.Therefore it has been applied to all areas of food products.Since natural flavors cannot meet the needs of modern food industry,nowadays most food flavors are chemical synthesized,reacted or natural identities.The relationship between food flavors and molecular structure of flavors was summarized,and the potential hazard of several types of flavors was reviewed." @default.
- W2376152004 created "2016-06-24" @default.
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- W2376152004 date "2012-01-01" @default.
- W2376152004 modified "2023-09-26" @default.
- W2376152004 title "Characteristic structure of food flavor and potential hazard analysis" @default.
- W2376152004 hasPublicationYear "2012" @default.
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