Quantifying the constituents of flavours, fragrances and essential oils

Autor:	Carlo Bicchi, Patrizia Rubiolo, Alain Chaintreau
Rok vydání:	2018
Předmět:	Engineering management 0404 agricultural biotechnology 010405 organic chemistry Chemistry Key (cryptography) 04 agricultural and veterinary sciences General Chemistry 040401 food science 01 natural sciences Reliability (statistics) 0104 chemical sciences Food Science
Zdroj:	Flavour and Fragrance Journal. 33:337-339
ISSN:	0882-5734
DOI:	10.1002/ffj.3465
Popis:	This technical editorial provides the authors with up‐to‐date information to assure the scientific reliability of quantitative data when preparing a manuscript. It summarizes the key points of procedures that have been previously detailed in the Guidelines and Recommended Practices cited hereafter. The reader is warmly encouraged to refer to these papers published in open access.
Databáze:	OpenAIRE
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