Molecular Basis of Taste and Micronutrient Content in Kumamoto Oysters (Crassostrea Sikamea) and Portuguese Oysters (Crassostrea Angulata) From Xiangshan Bay
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DOI: 10.3389/fphys.2021.713736
Abstract: Oysters are the most extensively cultivated bivalves globally. Kumamoto oysters, which are sympatric with Portuguese oysters in Xiangshan bay, China, are regarded as particularly tasty. However, the molecular basis of their characteristic taste has not… read more here.
Keywords: taste; portuguese oysters; molecular basis; kumamoto oysters ... See more keywords