کتاب های Roy Teranishi
Flavor Chemistry: Thirty Years of Progress
Roy Teranishi, Emily L. Wick, Irwin Hornstein (auth.), Roy Teranishi, Emily L. Wick, Irwin Hornstein (eds.), 1999
Biotechnology for Improved Foods and Flavors (Acs Symposium Series)
Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, Akio Kobayashi, 1996
Biotechnology for Improved Foods and Flavors
Gary R. Takeoka, Roy Teranishi, Patrick J. Williams,, 1996
Flavor Chemistry. Trends and Developments
Roy Teranishi, Ron G. Buttery,, 1989
Quality of Selected Fruits and Vegetables of North America
Roy Teranishi, 1981
Flavor Precursors. Thermal and Enzymatic Conversions
Roy Teranishi, Gary R. Takeoka,, 1992
Bioactive Volatile Compounds from Plants
Roy Teranishi, Ron G. Buttery,, 1993
