Related references
Note: Only part of the references are listed.Antioxidant enzyme activity in pacific whiteleg shrimp (Litopenaeus vannamei) in response to infection with white spot syndrome virus
Delia Patricia Parrilla-Taylor et al.
AQUACULTURE (2013)
Comparative studies on the effect of the freeze-thawing process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle
Pisal Sriket et al.
FOOD CHEMISTRY (2007)
Quality changes of shrimp (Pandalus borealis) stored under different cooling conditions
QZ Zeng et al.
JOURNAL OF FOOD SCIENCE (2005)
Carnosine disaggregates glycated α-crystallin:: an in vitro study
NW Seidler et al.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2004)
Components and nutritional quality of shrimp processing by-products
MS Heu et al.
FOOD CHEMISTRY (2003)
Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)
HC Wu et al.
FOOD RESEARCH INTERNATIONAL (2003)
Indole levels in deepwater pink shrimp (Parapenaeus longirostris) from the Portuguese coast.: Effects of temperature abuse
R Mendes et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)
Changes in free amino acids during chilled storage of hake (Merluccius merluccius L.) in controlled atmospheres and their use as a quality control index
C Ruiz-Capillas et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)
Postmortem changes in black skipjack muscle during storage in ice
MA Mazorra-Manzano et al.
JOURNAL OF FOOD SCIENCE (2000)
Share Paper
