Environmental salinity and dietary lipid nutrition strategy: Effects on flesh quality of the marine euryhaline crab Scylla paramamosain
Jiaxiang Luo, Óscar Monroig, Qicun Zhou, Douglas R. Tocher, Ye Yuan, Tingting Zhu, Jingjing Lu, Dongying Song, Lefei Jiao, Min Jin
Topics & Concepts
FleshFood scienceUmamiSalinityBiologyFlavorScylla paramamosainAromaEuryhalineChewinessOdorTasteFisheryBiochemistryEcologyNeuroscienceGeneAquaculture Nutrition and GrowthCrustacean biology and ecologyNeurobiology and Insect Physiology Research