Genes encoding enzymes related to 2-acetyl-1-pyrroline formation in Saccharomyces cerevisiae
碩士 === 國立屏東科技大學 === 生物科技研究所 === 95 === A popcorn-like flavor compound, 2-acetyl-1-pyrroline, has been reported as a potent flavor component of an aromatic rice, taro, soybean and pandan leaves. Results of tracer experiments indicated that the pyrroline source of 2-acetyl-1-pyrroline was proline, whe...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/23017765795320682920 |