Molecular gastronomy: a new emerging scientific discipline

Chem Rev. 2010 Apr 14;110(4):2313-65. 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