Temperature potentially induced distinctive flavor of mud crab Scylla paramamosain mediated by gut microbiota

Many factors affect the flavor of crabs. However, impact of temperature on flavor has not been reported. Here, we examined Scylla paramamosain collected within the main four producing areas in China from north sampling point (NP) and south sampling point (SP), respectively. The contents of flavourin...

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Detalles Bibliográficos
Autores principales: Tang, Lei, Wang, Huan, Wang, Chunlin, Mu, Changkao, Wei, Hongling, Yao, Hongzhi, Ye, Chunyu, Chen, Lizhi, Shi, Ce
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7048764/
https://www.ncbi.nlm.nih.gov/pubmed/32111891
http://dx.doi.org/10.1038/s41598-020-60685-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7048764/
https://www.ncbi.nlm.nih.gov/pubmed/32111891
http://dx.doi.org/10.1038/s41598-020-60685-0

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