Kangxiang Qin

Comparative analysis of the non-volatile flavor of mud crab (Scylla paramamosain) cultured in sea water and coastal low saline-alkali water

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 <i>Litopenaeus vannamei</i>

Enhancement of Nutrient Composition and Non-Volatile Flavor Substances in Muscle Tissue of Red Drum (<i>Sciaenops ocellatus</i>) Through Inland Low Salinity Saline-Alkaline Water Culture

Effects of sulfate on survival, osmoregulation and immune inflammation of mud crab(Scylla paramamosain) under low salt conditions

Based on metabolomics analysis: metabolic mechanism of intestinal tract of Scylla paramamosain under low-salt saline-alkali water aquaculture environment

Metabolic mechanism of Scylla paramamosain gill mitochondria in response to acute low salinity stress

Effects of aquatic Ca2+ and Mg2+ on the antioxidant, immune, osmotic regulation, molting, and metabolic abilities of Scylla paramamosain

The shared microbiome in mud crab (Scylla paramamosain) of Sanmen Bay, China: core gut microbiome

Comparative study on non-volatile flavor substances of Scylla paramamosain cultured in inland low saline-alkaline water

Response of intestinal microbiota to saline-alkaline water in mud crab (Scylla paramamosain) based on multiple low salinity culture modes

Multiple low salinity stress modes provided novel insight into the metabolic response of Scylla paramamosain adapting to inland saline-alkaline water

Transcriptomic analysis of adaptive mechanisms in response to inland saline-alkaline water in the mud crab, Scylla paramamosain

Effects of low salinity on fatty acid and free amino acid composition of muscle tissues in <i>Portunus trituberculatus</i>