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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/23270


    標題: Effects of Lipoxygenase on Formation of the Cooked Shrimp Flavor Compound-5,8,11-Tetradecatrien-2-one
    作者: Jen-Min Kuo
    Bonnie Sun Pan
    日期: 1992
    上傳時間: 2010-11-29 10:38:40 (UTC+8)
    關聯: 嘉南學報 18期:p.A6-A7轉載Agric. Biol. Chem.55(3):p.847-848 1991年
    Appears in Collections:[嘉南學報] 18期 (1992)

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