Lipoxygenase and Sulfur-Containing Amino Acids in Seafood Flavor Formation

ACS Symposium Series

Volumn 674, Issue , 1997, Pages 64-75

  Pan, B S ^a   Tsai, J R ^b   Chen, L M ^a   Wu, C M ^c  

^a NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

^b Yuh Jr Coll of Nursing and Mgmt   (Taiwan)

^c Development Institute   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0347141296     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-1997-0674.ch007     Document Type: Article

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