 | Up a level |
Ruddigkeit, Lars; Reymond, Jean-Louis (2014). The Chemical Space of Flavours. In: Martinez-Mayorga, Karina; Medina-Franco, José Luis (eds.) Foodinformatics - Applications of Chemical Information to Food Chemistry (pp. 83-96). Heidelberg, Germany: Springer 10.1007/978-3-319-10226-9_2
