000			01987 a2200565 4500
005			20250515184340.0
264		0	_c20100112
008			201001s 0 0 eng d
022			_a1750-3841
024	7		_a10.1111/j.1750-3841.2009.01189.x _2doi
040			_aNLM _beng _cNLM
100	1		_aPhonpala, Yoottana
245	0	0	_aSulfur-containing compounds heated under alkaline condition: antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage. _h[electronic resource]
260			_bJournal of food science _cAug 2009
300			_aS240-7 p. _bdigital
500			_aPublication Type: Journal Article; Research Support, Non-U.S. Gov't
650	0	4	_aAdult
650	0	4	_aAnimals
650	0	4	_aAntioxidants _xchemistry
650	0	4	_aBacteria _xgrowth & development
650	0	4	_aCatechol Oxidase _xantagonists & inhibitors
650	0	4	_aChelating Agents
650	0	4	_aColony Count, Microbial
650	0	4	_aCopper
650	0	4	_aCysteine _xchemistry
650	0	4	_aFood Contamination _xprevention & control
650	0	4	_aFood Preservation _xmethods
650	0	4	_aFree Radical Scavengers _xchemistry
650	0	4	_aGlucose _xchemistry
650	0	4	_aGlutathione _xchemistry
650	0	4	_aHot Temperature
650	0	4	_aHumans
650	0	4	_aHydrogen-Ion Concentration
650	0	4	_aMaillard Reaction
650	0	4	_aOxidation-Reduction
650	0	4	_aPenaeidae _xchemistry
650	0	4	_aPigmentation
650	0	4	_aQuality Control
650	0	4	_aRefrigeration
650	0	4	_aSeafood _xanalysis
650	0	4	_aSensation
650	0	4	_aSulfur Compounds _xchemistry
650	0	4	_aThiobarbituric Acid Reactive Substances
650	0	4	_aTime Factors
700	1		_aBenjakul, Soottawat
700	1		_aVisessanguan, Wonnop
700	1		_aEun, Jong-Bang
773	0		_tJournal of food science _gvol. 74 _gno. 6 _gp. S240-7
856	4	0	_uhttps://doi.org/10.1111/j.1750-3841.2009.01189.x _zAvailable from publisher's website
999			_c19123965 _d19123965