TY  - GEN
AU  - Phonpala,Yoottana
AU  - Benjakul,Soottawat
AU  - Visessanguan,Wonnop
AU  - Eun,Jong-Bang
TI  - Sulfur-containing compounds heated under alkaline condition: antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage
SN  - 1750-3841
PY  - 2010///0112
KW  - Adult
KW  - Animals
KW  - Antioxidants
KW  - chemistry
KW  - Bacteria
KW  - growth & development
KW  - Catechol Oxidase
KW  - antagonists & inhibitors
KW  - Chelating Agents
KW  - Colony Count, Microbial
KW  - Copper
KW  - Cysteine
KW  - Food Contamination
KW  - prevention & control
KW  - Food Preservation
KW  - methods
KW  - Free Radical Scavengers
KW  - Glucose
KW  - Glutathione
KW  - Hot Temperature
KW  - Humans
KW  - Hydrogen-Ion Concentration
KW  - Maillard Reaction
KW  - Oxidation-Reduction
KW  - Penaeidae
KW  - Pigmentation
KW  - Quality Control
KW  - Refrigeration
KW  - Seafood
KW  - analysis
KW  - Sensation
KW  - Sulfur Compounds
KW  - Thiobarbituric Acid Reactive Substances
KW  - Time Factors
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1111/j.1750-3841.2009.01189.x
ER  -