2021•AquacultureRequires access

Comparative evaluation of nutritional value and flavor quality of muscle in triploid and diploid common carp: Application of genetic improvement in fish quality

Li Cai, Fangle Tong, Tao Tang, Zhipeng Ao, Zehong Wei, Fuzhong Yang, Yuqing Shu, Shaojun Liu, Kangsen Mai

Open publisher page 73 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 73 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Biology, Common carp, Food science, Ploidy, Cyprinus, Eicosapentaenoic acid, Docosahexaenoic acid, Carp

Back to paper search Browse research topics Original source

Comparative evaluation of nutritional value and flavor quality of muscle in triploid and diploid common carp: Application of genetic improvement in fish quality — Research Paper | ScholarLens