Effect of Domestication on Nonvolatile Flavor Substances in Mud Crabs (<i><i>Scylla paramamosain</i></i>): A Way to Improve the Quality of Commercial Crabs-Reference-Cited by-同舟云学术

Effect of Domestication on Nonvolatile Flavor Substances in Mud Crabs (Scylla paramamosain): A Way to Improve the Quality of Commercial Crabs

Published:2023-10-09 Issue:41 Volume:71 Page:15270-15279
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Qin Kangxiang¹,Li Xing¹,Jiang Xiaosong¹,Hu Yun¹,Li Yuntao¹,Che Chenxi¹,Wang Huan¹²^ORCID,Wang Chunlin¹²^ORCID,Ye Chunyu³,Mu Changkao¹²,Chen Lizhi³,Wang Fangfang³

Affiliation:

1. School of Marine Science, Ningbo University, Ningbo 315211, Zhejiang, China

2. Key Laboratory of Aquacultral Biotechnology Ministry of Education, Ningbo University, Ningbo 315211, Zhejiang, China

3. Sanmen County Agricultural and Rural Bureau, Taizhou 318000, Zhejiang, China

Funder

China Agricultural Research System

K. C. Wong Magna Fund in Ningbo University

Science and Technology Plan Project of Wenzhou Municipality

National Natural Science Foundation of China

ZheJiang Agricultural Science and Technology Cooperation Project

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c03843

Reference38 articles.

1. Isolation and characterization of microsatellite DNA markers from mangrove crab, Scylla paramamosain

2. Population ecology of the mud crab Scylla paramamosain (Estampador) in an estuarine mangrove system; a mark-recapture study

3. Effect of different forms of Artemia biomass as a food source on survival, molting and growth rate of mud crab (Scylla paramamosain)

4. Transcriptomic analysis of adaptive mechanisms in response to sudden salinity drop in the mud crab, Scylla paramamosain

5. “Butter Crab”: an environment‐induced phenotypic variation of Scylla paramamosain with special nutrition and flavour

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