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Comparative study on non-volatile flavor substances of Scylla paramamosain cultured in inland low saline-alkaline water

Yuhao Chen, Kangxiang Qin, Guoling Liang, Xing Li, Mingming Niu, Huan Wang, Chunlin Wang, Changkao Mu, Ritong Zhu

2023Journal of Food Composition and Analysis21 citationsDOI

Topics & Concepts

Scylla paramamosainHepatopancreasFlavorSalinityFood scienceUmamiSeawaterGlycineAmino acidBiologyTaurineChemistrySalineSaline waterAnimal scienceBiochemistryEcologyEndocrinologyGeneAquaculture Nutrition and GrowthProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality
Comparative study on non-volatile flavor substances of Scylla paramamosain cultured in inland low saline-alkaline water | Litcius