Huan Wang
9PUBLICATIONS
1CO-AUTHORS
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Publications (9)
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|Mar 20, 2024
Enhancement of Nutrient Composition and Non-Volatile Flavor Substances in Muscle Tissue of Red Drum (Sciaenops ocellatus) Through Inland Low Salinity Saline-Alkaline Water Culture.Xiaosong Jiang, Mingming Niu, Kangxiang Qin
|Mar 18, 2024
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.Kangxiang Qin, Weihao Feng, Zhaoxiong Ji
|Oct 09, 2023
Effect of Domestication on Nonvolatile Flavor Substances in Mud Crabs (): A Way to Improve the Quality of Commercial Crabs.Kangxiang Qin, Xing Li, Xiaosong Jiang
|Nov 10, 2020
Transcriptome analysis of genes and pathways associated with metabolism in Scylla paramamosain under different light intensities during indoor overwintering.Na Li, Junming Zhou, Huan Wang
|Mar 01, 2020
Temperature potentially induced distinctive flavor of mud crab Scylla paramamosain mediated by gut microbiota.Lei Tang, Huan Wang, Chunlin Wang
|Nov 10, 2019
High-throughput sequencing reveals the core gut microbiota of the mud crab (Scylla paramamosain) in different coastal regions of southern China.Hongling Wei, Huan Wang, Lei Tang
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