Effects of low salinity on fatty acid and free amino acid composition of muscle tissues in Portunus trituberculatus-Reference-Cited by-同舟云学术

Effects of low salinity on fatty acid and free amino acid composition of muscle tissues in Portunus trituberculatus

Published:2021-12-18 Issue: Volume: Page:
ISSN:1355-557X
Container-title:Aquaculture Research
language:en
Short-container-title:Aquaculture Research

Author:

Chen Weiwei¹,Li Xing¹,Qin Kangxiang¹,Gao Tianlong¹,Wang Chunlin¹²^ORCID,Wang Huan¹²^ORCID

Affiliation:

1. School of Marine Science Ningbo University Ningbo China

2. Key Laboratory of Applied Marine Biotechnology Ministry of Education Ningbo University Ningbo China

Publisher

Wiley

Subject

Aquatic Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/are.15697

Reference52 articles.

1. Effects of seawater acclimation on the levels of free D‐ and L‐alanine and other osmolytes in the Japanese mitten crab Eriocheir japonicus;Abe H.;Fisheries Science,1999

2. Seasonal variability in trypsin andα‐amylase activities caused by the molting cycle and feeding habits of juvenile pink shrimp Farfantepenaeus duorarum (Burkenroad, 1939);Arena L.;Journal of CrustaceanBiology,2012

3. Chemical composition, cholesterol, fatty acid and amino acid in two populations of brown crab Cancer pagurus: Ecological and human health implications

4. Ideal amino acidprofiles as a basis for feed protein evaluation;Boisen S.;Livestock Production Science,2000

5. Food Taste Chemistry

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A comparative study on the flavour of wild Chinese mitten crab (Eriocheir sinensis) along the eastern coast of China;Journal of Food Composition and Analysis;2024-03

2. Comparative study on non-volatile flavor substances of Scylla paramamosain cultured in inland low saline-alkaline water;Journal of Food Composition and Analysis;2023-05