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Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds

Nilesh Prakash Nirmal1, Soottawat Benjakul, Mehraj Ahmad

  • 1a Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Science Precinct , Coopers Plains , Brisbane , Australia.

Critical Reviews in Food Science and Nutrition
|January 14, 2015
PubMed

Keywords:
Crustaceansmelanosisphenolic compoundsplant extractpolyphenoloxidase

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