Lipoxygenase and sulfur-containing amino acids in seafood flavor formation

Lipoxygenase and sulfur-containing amino acids in seafood flavor formation

Author(s):

Pan, B.S. ( National Taiwan Ocean University, Taiwan )
Tsai, J.R.
Chen, L.M.
Wu, C.M.

Publication title:

Flavor and lipid chemistry of seafoods

Title of ser.:

ACS symposium series

Ser. no.:

674

Pub. Year:

1997

Page(from):

64

Page(to):

75

Pub. info.:

Washington, DC: American Chemical Society

ISSN:

00976156

ISBN:

9780841235267 [0841235260]

Language:

English

Call no.:

A05800/674

Type:

Conference Proceedings

Details

TDL ID:	ZA00017886
Series ID:	PA00000004
Conf. info. (Name):	National Meeting of the American Chemical Society
Conf. info. (Number):	212th
Conf. info. (Venue):	Orlando, FL, USA
Conf. info. (Date):	1996.08.25-1996.08.29

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