Comparison of nonvolatile taste active compounds of wild and cultured mud crab Scylla paramamosain
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
http://link.springer.com/article/10.1007/s12562-018-1227-0/fulltext.html
Reference56 articles.
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2. Alberts-Hubatsch H, Lee SY, Meynecke JO, Diele K, Nordhaus I, Wolff M (2016) Life–history, movement, and habitat use of Scylla serrata, (Decapoda, Portunidae): current knowledge and future challenges. Hydrobiologia 763(1):5–21
3. Azra MN, Ikhwanuddin M (2016) A review of maturation diets for mud crab genus Scylla broodstock: present research, problems and future perspective. Saudi J Biol Sci 23:257–267
4. Boone WR, Claybrook DL (1977) The effect of low salinity on amino acid metabolism in the tissues of the common mud crab, Panopeus herbstii, (Milne–Edwards). Comp Biochem Phys A 57(1):99–106
5. Bu J (2012) Study on nutrition and flavor components of three kinds of sea crabs. Master dissertation of Zhejiang Gongshang University, pp 22–34
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