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

Published 2009 View Full Article

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Title
Characterization and the Possible Formation Mechanism of 2-Acetyl-1-Pyrroline in Aromatic Vegetable Soybean (Glycine maxL.)
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 5, Pages S192-S197
Publisher
Wiley
Online
2009-05-12
DOI
10.1111/j.1750-3841.2009.01166.x

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