Effects of Diet on the Volatile Flavor and Nutritional Ingredients of Common Octopus (Octopus vulgaris)-Reference-Cited by-同舟云学术

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Effects of Diet on the Volatile Flavor and Nutritional Ingredients of Common Octopus (Octopus vulgaris)

Published:2021-03-08 Issue:2 Volume:20 Page:393-401
ISSN:1672-5182
Container-title:Journal of Ocean University of China
language:en
Short-container-title:J. Ocean Univ. China

Author:

Luo Qihao,Wang Weijun,Li Zan,Zhu Xinghua,Wang Xue,Zhang Tonghua,Xu He,Yang Jianmin

Publisher

Springer Science and Business Media LLC

Subject

Ocean Engineering,Oceanography

Link

http://link.springer.com/content/pdf/10.1007/s11802-021-4538-1.pdf

Reference40 articles.

1. Allcock, A. L., Lindgren, A., and Strugnell, J. M., 2014. The contribution of molecular data to our understanding of cephalopod evolution and systematics: A review. Journal of Natural History, 49(21–24): 1373–1421, DOI: https://doi.org/10.1080/00222933.2013.825342.

2. Almansa, E., Domingues, P., Sykes, A., Tejera, N., Lorenzo, A., and Andrade, J. P., 2006. The effects of feeding with shrimp or fish fry on growth and mantle lipid composition of juvenile and adult cuttlefish (Sepia officinalis). Aquaculture, 256(1–4): 403–413, DOI: https://doi.org/10.1016/j.aquaculture.2006.02.025.

3. Arroyo-Manzanares, N., Martin-Gomez, A., Jurado-Campos, N., Garrido-Delgado, R., Arce, C., and Arce, L., 2018. Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace-gas chromatographyion mobility spectrometry. Food Chemistry, 246: 65–73, DOI: https://doi.org/10.1016/j.foodchem.2017.11.008.

4. Barbosa, A., and Vaz-Pires, P., 2004. Quality index method (QIM) development of a sensorial scheme for common octopus (Octopus vulgaris). Food Control, 15(3): 161–168, DOI: https://doi.org/10.1016/S0956-7135(03)00027-6.

5. Biandolino, F., Portacci, G., and Prato, E., 2010. Influence of natural diet on growth and biochemical composition of Octopus vulgaris Cuvier, 1797. Aquaculture International, 18(6): 1163–1175, DOI: https://doi.org/10.1007/s10499-010-9331-x.

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