Effects of Lipoxygenase on Formation of the Cooked Shrimp Flavor Compound-5,8,11-Tetradecatrien-2-one(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1991-03-23
著者
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Pan B
National Taiwan Ocean Univ. Keelung Twn
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KUO Jen-Min
Department of Marine Food Science, National Taiwan Ocean University
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PAN Bonnie
Department of Marine Food Science, National Taiwan Ocean University
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Kuo Jen-min
Department Of Marine Food Science National Taiwan Ocean University
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Pan Bonnie
Department Of Marine Food Science National Taiwan Ocean University