ENZYMATIC DARKENING OF SHRIMP-Reference-Cited by-同舟云学术

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ENZYMATIC DARKENING OF SHRIMP

Published:1954-01 Issue:1-6 Volume:19 Page:302-310
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

FAULKNER MARIAN B.,WATTS BETTY M.,HUMM HAROLD J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1954.tb17457.x/fullpdf

Reference19 articles.

1. The Aerobic Oxidation of Phenol by Means of Tyrosinase

Cited by 11 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

1. Astaxanthin Complex as an Antioxidant in Preventing Prawn Blackening or Melanosis;Health Risks of Food Additives - Recent Developments and Trends in Food Sector [Working Title];2023-02-11

2. Serum phenoloxidase activity in the hemolymph of the anomuran crab Albunea symmysta (Linnaeus, 1758) (Decapoda: Anomura: Albuneidae);Journal of Crustacean Biology;2021-03-01

3. Phenoloxidase Activity of Hemocyanin in Whiteleg Shrimp Penaeus vannamei: Conversion, Characterization of Catalytic Properties, and Role in Postmortem Melanosis;Journal of Agricultural and Food Chemistry;2008-07-09

4. PURIFICATION AND CHARACTERIZATION OF PHENOLOXIDASE ISOFORMS FROM TAIWANESE BLACK TIGER SHRIMP (PENAEUS MONODON);Journal of Food Biochemistry;1991-05

5. Studies on the mechanism of blackspot development in Norway lobster (Nephrops norvegicus);Food Chemistry;1989-01

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