Effects of lipoxygenase on formation of the cooked shrimp flavor compound-5,8,11-tetradecatrien-2-one.
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- KUO Jen-Min
- Department of Marine Food Science, National Taiwan Ocean University
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- PAN Bonnie Sun
- Department of Marine Food Science, National Taiwan Ocean University
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収録刊行物
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- Agricultural and Biological Chemistry
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Agricultural and Biological Chemistry 55 (3), 847-848, 1991
公益社団法人 日本農芸化学会
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詳細情報
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- CRID
- 1390282681437650816
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- NII論文ID
- 110006325445
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- NII書誌ID
- AA00515312
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- ISSN
- 18811280
- 00021369
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles