Formation of Aroma Compounds and Lipoxygenase (EC...

Journal of Agricultural and Food Chemistry 2003 / 03 Vol. 51; Iss. 7

Formation of Aroma Compounds and Lipoxygenase (EC 1.13.11.12) Activity in Unblanched Leek ( Allium ampeloprasum Var. Bulga ) Slices during Long-Term Frozen Storage

Nielsen, Ghita Studsgaard, Larsen, Lone Melchior, Poll, Leif
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Volume:
51
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf020921o
Date:
March, 2003
File:
PDF, 125 KB
english, 2003
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