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Meat and Animal Product QualityAquaculture Nutrition and GrowthAquatic Ecosystems and Phytoplankton Dynamics

Low-salinity depuration improves flesh quality and reduces off-flavor in bighead carp (Hypophthalmichthys nobilis)

Chengzhang Huang, Xinran Song, Zehao Wang, Jing Yang, Jun Wang, Jiali Ye, Kai Xu, Tao Zhu, Zhangjie Chu, Yang Gao

2026.4.20AQUACULTURE INTERNATIONAL

DOI: 10.1007/s10499-026-02536-9

Abstract

Abstract is not available.

Citation format

HUANG, Chengzhang, et al. Low-salinity depuration improves flesh quality and reduces off-flavor in bighead carp (hypophthalmichthys nobilis). AQUACULTURE INTERNATIONAL, 2026, 34(5).