Vate, Naveen Kumar <br/><br/>
Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel.  [electronic resource] 

 -  Journal of the science of food and agriculture  Aug 2015 
 - 2201-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.6934  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants<br/>Biological Products<br/>Decapodiformes--chemistry<br/>Fish Products--analysis<br/>Fish Proteins--analysis<br/>Fishes<br/>Food Handling--methods<br/>Food Preservation--methods<br/>Gels--analysis<br/>Humans<br/>Ink<br/>Lipid Peroxidation<br/>Melanins<br/>Monophenol Monooxygenase<br/>Refrigeration<br/>Stress, Mechanical<br/>Thiobarbituric Acid Reactive Substances<br/>Volatile Organic Compounds--analysis<br/>Water--analysis