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| A Review: Nutrition, Taste and Functional Components in Oysters |
| LI Xudong1,2, PENG Jixing2, WU Haiyan2, ZHENG Guanchao2, GUO Mengmeng2, ZHAO Xinnan2, FENG Zhihua1, TAN Zhijun2 |
1.Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China;
2.Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China |
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Received: 10 November 2020
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