Phonpala, Yoottana <br/><br/>
Sulfur-containing compounds heated under alkaline condition: antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage.  [electronic resource] 

 -  Journal of food science  Aug 2009 
 - S240-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2009.01189.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Animals<br/>Antioxidants--chemistry<br/>Bacteria--growth & development<br/>Catechol Oxidase--antagonists & inhibitors<br/>Chelating Agents<br/>Colony Count, Microbial<br/>Copper<br/>Cysteine--chemistry<br/>Food Contamination--prevention & control<br/>Food Preservation--methods<br/>Free Radical Scavengers--chemistry<br/>Glucose--chemistry<br/>Glutathione--chemistry<br/>Hot Temperature<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Maillard Reaction<br/>Oxidation-Reduction<br/>Penaeidae--chemistry<br/>Pigmentation<br/>Quality Control<br/>Refrigeration<br/>Seafood--analysis<br/>Sensation<br/>Sulfur Compounds--chemistry<br/>Thiobarbituric Acid Reactive Substances<br/>Time Factors