Kuo, J. M. and Pan, B. S. 1991. Effect of lipoxygenase on formation of the cooked shrimp flavor compound β-5,8,11-tetradecatrien-2-one. Agric Biol Chem. 55(3):847-848.
作者:
孫寶年
發表年度:
1991
著作類別:
期刊論文
著作名稱:
Kuo, J. M. and Pan, B. S. 1991. Effect of lipoxygenase on formation of the cooked shrimp flavor compound β-5,8,11-tetradecatrien-2-one. Agric Biol Chem. 55(3):847-848.