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Effects of lipoxygenase on formation of the cooked shrimp flavor compound-5,8,11-tetradecatrien-2-one.
KUO, Jen-Min, PAN, Bonnie SunVolume:
55
Year:
1991
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.55.847
File:
PDF, 156 KB
english, 1991