Effect of high-pressure processing on polyphenol oxidase, melanosis and quality in ready-to-eat crabs during storage-Reference-Cited by-同舟云学术

Effect of high-pressure processing on polyphenol oxidase, melanosis and quality in ready-to-eat crabs during storage

Published:2023-03 Issue: Volume:178 Page:114607
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wu Shunhong,Yang Ruijin

Funder

Jiangnan University

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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3. Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage;Chouhan;Innovative Food Science & Emerging Technologies,2015

4. Humane slaughter of edible decapod Crustaceans;Conte;Animals,2021

5. The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage;Dai;Lebensmittel-Wissenschaft und -Technologie,2021

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