The contribution of enzymatic reactions and maillard reactions to the formation of shiitake volatile compounds

The contribution of enzymatic reactions and maillard reactions to the formation of shiitake volatile compounds

碩士 === 國立中興大學 === 食品科學研究所 === 82 ===

Bibliographic Details
Main Authors:	Guo, Xiang Ping, 郭湘平
Other Authors:	Cai, Shun Ren
Format:	Others
Language:	zh-TW
Published:	1994
Online Access:	http://ndltd.ncl.edu.tw/handle/32961191689561878904

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