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Characterization and the Possible Formation Mechanism of 2-Acetyl-1-Pyrroline in Aromatic Vegetable Soybean (Glycine max L.)

✍ Scribed by Mei-Li Wu; Kuo-Lung Chou; Chi-Ruei Wu; Jian-Kai Chen; Tzou-Chi Huang

Book ID: 111405932
Publisher: Institute of Food Technologists
Year: 2009
Tongue: English
Weight: 311 KB
Volume: 74
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2009.01166.x

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