The effects of low pH on the taste and amino acid composition of tiger shrimp

Recent research has revealed that shrimp sensory quality may be affected by ocean acidification but we do not exactly know why. Here we conducted controlled pH exposure experiments on adult tiger shrimp, which were kept in 1000-L tanks continuously supplied with coastal seawater. We compared surviva...

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Detalles Bibliográficos
Autores principales: Hsieh, Hsueh-Han, Weerathunga, Veran, Weerakkody, W. Sanjaya, Huang, Wei-Jen, Muller, François L. L., Benfield, Mark C., Hung, Chin-Chang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8551290/
https://www.ncbi.nlm.nih.gov/pubmed/34707152
http://dx.doi.org/10.1038/s41598-021-00612-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8551290/
https://www.ncbi.nlm.nih.gov/pubmed/34707152
http://dx.doi.org/10.1038/s41598-021-00612-z

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