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

Kuo, Jen-MingJen-MingKuo孫寶年Pan, Bonnie SunBonnie SunPan2009-03-182018-06-292009-03-182018-06-291991http://ntur.lib.ntu.edu.tw//handle/246246/146292en-USEffect of Lipoxygenase on Formation of the Cooked Shrimp Flavor Compound-5, 8, 11-Tetradecatrien-2-One.journal article