Effect of Lipoxygenase on Formation of the Cooked Shrimp Flavor Compound-5, 8, 11-Tetradecatrien-2-One.

Resource

Agricultural and Biological Chemistry, v.55 n.3 p.847-848

Journal

Agricultural and Biological Chemistry

Journal Volume

v.55 n.3 p.847-848

Pages

-

Date Issued

1991

Date

1991

Author(s)

Pan, Bonnie Sun

URI

Type

journal article