3 results on '"Qin, Kangxiang"'
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2. Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei
3. Effect of Domestication on Nonvolatile Flavor Substances in Mud Crabs (Scylla paramamosain): A Way to Improve the Quality of Commercial Crabs
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