Characterization and the Possible Formation Mechanism of 2-Acetyl-1-Pyrroline in AromaticVegetable Soybean

Characterization and the Possible Formation Mechanism of 2-Acetyl-1-Pyrroline in AromaticVegetable Soybean

吳美莉

College of Agriculture Institute of Food Safety Management Department of Food Science

Professor 研究室FS105 ( #7064) 實驗室FS105 ( #7443) mlwu@mail.npust.edu.tw

Year	2011
Author	吳美莉, 黃卓治*
Author count	2
Created date	2019-02-19
Author order	第一作者
Corresponding author	否
Publication year	2011
Publication month	1
Journal name	J. Food Sci.
Publication area	中華民國
Start page	192
End page	197
Publication type
Review system	否
Language	Foreign Language
Attached project	無