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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2020
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| Materias: | |
| 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 |