Effects of fish oil replacement by blending vegetable oils in fattening diets on nonvolatile taste substances of swimming crab ( Portunus trituberculatus )-Reference-Cited by-同舟云学术

Effects of fish oil replacement by blending vegetable oils in fattening diets on nonvolatile taste substances of swimming crab ( Portunus trituberculatus )

Published:2020-07-06 Issue:9 Volume:44 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Tu Ludan¹^ORCID,Wu Xugan²,Wang Xichang¹,Shi Wenzheng¹

Affiliation:

1. College of Food Science and Technology Shanghai Ocean University Shanghai China

2. College of Fisheries and Life Science Shanghai Ocean University Shanghai China

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13345

Reference39 articles.

1. A fresh look at meat flavor

2. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)

3. Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis)

4. Effects of dietary replacement of fish oil by vegetable oil on the taste quality of Chinese mitten;Cong J.;Journal of Shanghai Ocean University,2020

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