Seasonal Variation of Biochemical Composition and Non-Volatile Taste Active Compounds in Pearl Oyster <em>Pinctada fucata martensii</em> from Two Selective Strains
Recently, a new pearl oyster <i>Pinctada fucata martensii</i> strain has begun to be cultured as seafood. In the present study, the seasonal variation (February and June) in biochemical composition and flavor compounds in two <i>P. f. martensii</i> strains (strain for pearl p...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
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| Series: | Fishes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2410-3888/7/6/348 |