Effects of lipoxygenase on formation of the cooked shrimp flavor compound-5,8,11-tetradecatrien-2-one.

DOI
  • KUO Jen-Min
    Department of Marine Food Science, National Taiwan Ocean University
  • PAN Bonnie Sun
    Department of Marine Food Science, National Taiwan Ocean University

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収録刊行物

詳細情報

  • CRID
    1390282681437650816
  • NII論文ID
    110006325445
  • NII書誌ID
    AA00515312
  • DOI
    10.1271/bbb1961.55.847
  • ISSN
    18811280
    00021369
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles

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