Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing

Published 2020 View Full Article

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Title
Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing
Authors
Keywords
Eriocheir sinensis, Meat extract, Umami, Free amino acids, 5ʹ-Nucleotides, Tri-step infrared spectroscopy, Inorganic ions
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 128409
Publisher
Elsevier BV
Online
2020-10-16
DOI
10.1016/j.foodchem.2020.128409

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