Effect of salt stress on 2-acetyl-1-pyrroline formation in Bacillus subtilis var. natto
碩士 === 國立屏東科技大學 === 食品科學系所 === 96 === A popcorn-like flavor compound, 2-acetyl-1-pyrroline (2-AP), has been reported as a potent flavor component of an aromatic rice, taro, pandan and bread. The nitrogen source of pyrroline of 2-AP was proline, but the acetyl-group has not been well-characterized. O...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/25272400839877098178 |