4. Food or edible material: processes, compositions, and products
  5. Products per se, or processes of preparing or treating...
  6. Flavor per se, or containing flavor or flavor improver of...

Theodor Sand

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Enzyme-mediated synthesis of esters and lactones

Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Preparing heterocyclic carbon compound having only o – n – s,...
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Flavoring with 5-methyl-hept-2-en-4-one

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor per se – or containing flavor or flavor improver of...
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Flavoring with oct-2-en-4-ol

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor per se – or containing flavor or flavor improver of...
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Hemimercaptals, processes for their preparation, and edible comp

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor per se – or containing flavor or flavor improver of...
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Method of extracting the flavoring substances from the vanilla c

Chemistry of carbon compounds – Miscellaneous organic carbon compounds – C-metal
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Profile ID: LFUS-PAI-P-233366

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