https://scholars.lib.ntu.edu.tw/handle/123456789/97592
Title: | Effect of Lipoxygenase on Formation of the Cooked Shrimp Flavor Compound-5, 8, 11-Tetradecatrien-2-One. | Authors: | Kuo, Jen-Ming 孫寶年 Pan, Bonnie Sun |
Issue Date: | 1991 | Journal Volume: | v.55 n.3 p.847-848 | Start page/Pages: | - | Source: | Agricultural and Biological Chemistry | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/146292 |
Appears in Collections: | 食品科技研究所 |
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