SCOPUS 정보 검색 플랫폼

Nature

Volumn 486, Issue 7403 SUPPL., 2012, Pages

Cooking: Delicious science

(1) Humphries, Courtney a

a NONE

Author keywords

[No Author keywords available]

Indexed keywords

LITERATURE REVIEW; THEORETICAL STUDY;

ARTICLE; CHEMICAL COMPOSITION; CHEMICAL INTERACTION; COOKING; FOOD INDUSTRY; FOOD PREFERENCE; KITCHEN; MEDICAL RESEARCH; MEDICAL TECHNOLOGY; MOLECULAR GASTRONOMY; NUTRITIONAL SCIENCE; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; TASTE;

COOKING; FLAVORING AGENTS; HUMANS; MEAT; REFERENCE BOOKS; RESEARCH; SCIENCE; TASTE;

EID: 84862548184 PISSN: 00280836 EISSN: 14764687 Source Type: Journal
DOI: 10.1038/486S10a Document Type: Article

Times cited : (7)

References (4)

1
- 77951646699
- Snitkjær, P. et al. Food Chem. 122, 645-655 (2010).
- (2010) Food Chem. , vol.122 , pp. 645-655
- Snitkjær, P.¹

2
- 77951245616
- Barham, P. et al. Chem. Rev. 110, 2313-2365 (2010).
- (2010) Chem. Rev. , vol.110 , pp. 2313-2365
- Barham, P.¹

3
- 84859765859
- doi: 10.1038/srep00196
- Ahn, Y.-Y. et al. Nature Sci. Rep. doi: 10.1038/srep00196 (2011).
- (2011) Nature Sci. Rep.
- Ahn, Y.-Y.¹

4
- 38949199461
- Plassmann, H. et al. Proc. Natl Acad. Sci. USA 105, 1050-1054 (2008).
- (2008) Proc. Natl Acad. Sci. USA , vol.105 , pp. 1050-1054
- Plassmann, H.¹

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.