[{"data": {"name": "Effects of lipoxygenase on formation of the cooked shrimp flavor compound-5,8,11-tetradecatrien-2-one.", "@type": "ScholarlyArticle", "genre": "journal-article", "author": [{"name": "Jen-Min KUO", "@type": "Person"}, {"name": "Bonnie Sun PAN", "@type": "Person"}], "@context": "http://schema.org/", "encoding": [{"@type": "MediaObject", "contentUrl": "https://www.jstage.jst.go.jp/article/bbb1961/55/3/55_3_847/_pdf", "encodingFormat": "application/pdf"}], "publisher": {"name": "Informa UK Limited", "@type": "Organization"}, "identifier": [{"@type": "PropertyValue", "value": "10.1271/bbb1961.55.847", "propertyID": "DOI"}, {"@type": "PropertyValue", "value": "CCjaJ3a8bxN2R-CTDQkrjhJgiZo-CDridpJmya398-CRbRJ44YUhTpZ", "propertyID": "ISCC"}], "datePublished": "1991-01-01"}, "schema": "schema.org", "mediatype": "application/ld+json"}]