Author:
Nirmal Nilesh Prakash,Benjakul Soottawat
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference27 articles.
1. Banon, S., Diaz, P., Rodriguez, M., Garrido, M. D., & Price, A. (2007). Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. Meat Science, 77(4), 626–633.
2. Benjakul, S., Visessanguan, W., Phongkanpai, V., & Tanaka, M. (2005). Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince. Food Chemistry, 90(1–2), 231–239.
3. Conway, E. J., & Byrne, A. (1933). An absorption apparatus for the micro-determination of certain volatile substances I. The micro-determination of ammonia. Journal of Biochemistry, 27(2), 419–429.
4. DeWitt, B. J. (1998). An improved methodology for the estimation of sulfur dioxide in shrimp. Resumen International, 48(12), 3463–3464.
5. Farhoosh, R., Golmovahhed, G. A., & Khodaparast, M. H. H. (2007). Antioxidant activity of various extracts of old leaves and black tea wastes (Camellia sinensis L.). Food Chemistry, 100(1), 231–236.
Cited by
52 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献