Nirmal, Nilesh Prakash <br/><br/>
Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds.  [electronic resource] 

 -  Critical reviews in food science and nutrition  2015 
 - 1992-2003 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review 
<br/><br/><label>ISSN: </label>1549-7852 
<br/><br/><label>Standard No.: </label>10.1080/10408398.2012.755148  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Catechol Oxidase--chemistry<br/>Crustacea--enzymology<br/>Food Handling--methods<br/>Food Storage<br/>Melanosis--enzymology<br/>Oxidation-Reduction--drug effects<br/>Phenols--pharmacology<br/>Plant Extracts--pharmacology<br/>Refrigeration<br/>Shellfish