Molecular gastronomy: a new emerging scientific discipline
Chem Rev
.
2010 Apr 14;110(4):2313-65.
doi: 10.1021/cr900105w.
Authors
Peter Barham
1
,
Leif H Skibsted
,
Wender L P Bredie
,
Michael Bom Frøst
,
Per Møller
,
Jens Risbo
,
Pia Snitkjaer
,
Louise Mørch Mortensen
Affiliation
1
Department of Physics, University of Bristol, H. H. Wills Physics Laboratory, Tyndall Avenue, Bristol, United Kingdom BS8 1TL.
PMID:
20170128
PMCID:
PMC2855180
DOI:
10.1021/cr900105w
No abstract available
Publication types
Research Support, Non-U.S. Gov't
Review
MeSH terms
Cooking
Flavoring Agents / chemistry
Food Additives / chemistry
Food*
Smell
Taste
Touch
Substances
Flavoring Agents
Food Additives