Differences in the amount and range of volatile carbonyl compounds formed by lipoxygenase isoenzymes from soybeans.
作者信息
Grosch W, Laskawy G
出版信息
J Agric Food Chem. 1975 Jul-Aug;23(4):791-4. doi: 10.1021/jf60200a003.
PMID:806626
Abstract
摘要
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Differences in the amount and range of volatile carbonyl compounds formed by lipoxygenase isoenzymes from soybeans.大豆脂氧合酶同工酶形成的挥发性羰基化合物的量和范围差异。
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