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1. Knowledge Transfer across Multiple Principal Component Analysis Studies

7. 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

16. Effects of low salinity on fatty acid and free amino acid composition of muscle tissues in Portunus trituberculatus.

17. Metabolic mechanism of Scylla paramamosaingill mitochondria in response to acute low salinity stress

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