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Welcome to Flavour 英文论文文献
BarhamandM?llerFlavour2012,1:1
/content/1/1/1
EDITORIAL
OpenAccess
WelcometoFlavour
PeterJBarham1,2 andPerM?ller3*
People who enjoy good food (and this, we are sure,
We hope that all papers published will be written in
includesmostofus)liveinexcitingtimesasthequality clearandpreciselanguageaccessibletoreadersfromall
and availability of foodstuffs has never been better backgrounds. We aim to publish papers within the
across the developed world; chefs are taking advantage broad field of flavour from perspectives ranging from
of the many opportunities to use novel ingredients to ant
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