Dietary Soy Peptide Enhances Thermotolerance and Survival of Juvenile Japanese Flounder, Paralichthys olivaceus-Reference-Cited by-同舟云学术

Dietary Soy Peptide Enhances Thermotolerance and Survival of Juvenile Japanese Flounder, Paralichthys olivaceus

Published:2015-04 Issue:2 Volume:46 Page:129-138
ISSN:0893-8849
Container-title:Journal of the World Aquaculture Society
language:en
Short-container-title:J World Aquacult Soc

Author:

Ragaza Janice A.¹,Mamauag Roger E. P.²,Yokoyama Saichiro³,Ishikawa Manabu³,Koshio Shunsuke³

Affiliation:

1. Department of Biology; School of Science and Engineering, Loyola Schools, Ateneo de Manila University, Katipunan Avenue, Loyola Heights, Quezon City 1108; Manila Philippines

2. Aquaculture Department; Southeast Asian Fisheries Development Center, National Highway, Tigbauan 5021; Iloilo Philippines

3. The United Graduate School of Agricultural Sciences; Kagoshima University, Korimoto 1-21-24, Kagoshima City 890-8580; Japan

Funder

United Graduate School of Agricultural Sciences, Kagoshima University

Publisher

Wiley

Subject

Agronomy and Crop Science,Aquatic Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jwas.12183/fullpdf

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2. Effect of a dietary fermented vegetable product on the heat shock response of Japanese flounder, Paralichthys olivaceus;Ashida,;Fisheries Science,2009

3. Short- and long-term effects of a dietary yeast beta-glucan (Macrogard) and alginic acid (Ergosan) preparation on immune response in sea bass (Dicentrarchus labrax);Bagni,;Fish and Shellfish Immunology,2005

4. Barange, M. R. I. Perry 2009 in

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