Effect of High Hydrostatic Pressure Sterilization on the Physicochemical Properties, Taste, and Flavor of Large Yellow Croaker (<i>Larimichthys crocea</i>)

CUI Yan; LIU Hanxin; ZHU Lin; SHANG Haitao; LIN Xudong; CHEN Shuying; XUAN Xiaoting

doi:10.13386/j.issn1002-0306.2024020169

Volume 46 Issue 5

Feb. 2025

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2025 > 46(5): 44-55. > DOI: 10.13386/j.issn1002-0306.2024020169

CUI Yan, LIU Hanxin, ZHU Lin, et al. Effect of High Hydrostatic Pressure Sterilization on the Physicochemical Properties, Taste, and Flavor of Large Yellow Croaker (Larimichthys crocea)[J]. Science and Technology of Food Industry, 2025, 46(5): 44−55. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020169.

Citation:

PDF (3055 KB)

Effect of High Hydrostatic Pressure Sterilization on the Physicochemical Properties, Taste, and Flavor of Large Yellow Croaker (Larimichthys crocea)

1.
Institute of Agricultural Products Processing, National Vegetable Processing Technology Research and Development Center, Ningbo Academy of Agricultural Sciences, Ningbo 315040, China
2.
College of Biological and Environmental Science, Zhejiang Wanli University, Ningbo 315100, China

More Information

Received Date: February 20, 2024
Available Online: December 30, 2024

Graphical Abstract

Abstract

Abstract

To explore the effect of high hydrostatic pressure sterilization (HHP) on the physicochemical properties, taste and flavor of large yellow croaker (Larimichthys crocea), Yongdai 1 (Daiqu sp.) samples were subjected to different HHP treatments (200, 250, and 300 MPa, 10 min). The total viable count, color, textural properties, water retention ability, lipid oxidation, biochemical properties of the myofibrillar proteins, flavor nucleotides, and free amino acids were analyzed. In addition, volatile flavor profiles were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that HHP, a treatment of 200~300 MPa, effectively inactivated microorganisms with a sterilization rate of ≥98.10%. No significant changes were observed in surface color and lipid oxidation levels compared to those of the atmospheric pressure treated samples (control group). Muscle color was maintained better in the 200 MPa group, with ΔE 2.90. Treatment at 200 MPa significantly improved the textural properties and water retention ability. Compared to the control group, the resilience of fish muscle increased significantly by 16.92%, whereas cooking loss decreased significantly by 14.35% in the 200 MPa samples. HHP treatment at 200 MPa had fewer negative effects on protein denaturation than treatment at higher pressures. The surface hydrophobicity of myofibrillar proteins exhibited no significant changes compared with those in the control group, whereas the thiol groups content and Ca²⁺-ATPase activity in the 200 MPa samples were significantly increased compared with those in the 250 and 300 MPa groups. In addition, flavor nucleotide, free amino acid, and equivalent umami concentration levels significantly increased after HHP treatment, resulting in an improved fresh and sweet taste. GC-IMS analysis revealed that HHP treatments significantly enhanced the flavor components of L. crocea, particularly characteristic odorants, including alcohols, aldehydes, and ketones, thereby increasing fruity, floral, green, and sweet flavors. Considering both the sterilization efficiency and changes in physicochemical characteristics, taste, and flavor, a pressure of 200 MPa was determined to be most suitable for L. crocea sterilization. These results provide a theoretical basis for the application of HHP in the preservation and processing of L. crocea.
- large yellow croaker,
- high hydrostatic pressure,
- sterilization,
- physicochemical properties,
- taste,
- flavor

FullText(HTML)

References (58)

References

[1]	MA X, MEI J, XIE J. Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea)[J]. Ultrasonics Sonochemistry,2021,76:105657. doi: 10.1016/j.ultsonch.2021.105657
[2]	SUN X Y, BAO N, RUI C, et al. Identification of large yellow croakers (Larimichthys crocea) scavenger receptor genes:Involvement in immune response to Pseudomonas plecoglossicida infection and hypoxia-exposure experiments[J]. Fish and Shellfish Immunology,2024,144:109307. doi: 10.1016/j.fsi.2023.109307
[3]	YAN Q, GUO M, CHEN B, et al. Molecular characterization of spoilage microbiota in high CO₂ refrigerated large yellow croaker (Larimichthys crocea) fillets using metagenomic and metabolomic approaches[J]. Food Bioscience,2023,56:103227. doi: 10.1016/j.fbio.2023.103227
[4]	HUANG H W, WU S J, LU J K, et al. Current status and future trends of high-pressure processing in food industry[J]. Food Control,2017,72:1−8. doi: 10.1016/j.foodcont.2016.07.019
[5]	WU S H, YANG R J. Effect of high-pressure processing on polyphenol oxidase, melanosis and quality in ready-to-eat crabs during storage[J]. LWT,2023,178:114607. doi: 10.1016/j.lwt.2023.114607
[6]	AHMED J, HABEEBULLAH S F K, ALAGARSAMY S, et al. Impact of high-pressure treatment on amino acid profile, fatty acid compositions, and texture of yellowfin seabream (Acanthopagrus arabicus) filets[J]. Frontiers in Sustainable Food Systems,2022,6:857072. doi: 10.3389/fsufs.2022.857072
[7]	杨华, 陆森超, 张慧恩, 等. 超高压处理对养殖大黄鱼风味及品质的影响[J]. 食品科学,2014(16):244−249. [YANG H, LU S C, ZHANG H E, et al. Effects of high hydrostatic pressure processing on the flavor and quality of cultured yellow croaker (Pseudosciaena crocea)[J]. Food Science,2014(16):244−249.] YANG H, LU S C, ZHANG H E, et al. Effects of high hydrostatic pressure processing on the flavor and quality of cultured yellow croaker （Pseudosciaena crocea）[J]. Food Science, 2014（16）: 244−249.
[8]	雷叶斯, 陈娇, 张登科, 等. 超高压处理对养殖大黄鱼肉肌原纤维蛋白理化特性的影响[J]. 食品安全质量检测学报,2018,8:1750−1758. [LEI Y S, CHEN J, ZHANG D K, et al. Effects of high hydrostatic pressure processing on the physicochemical properties of myofibrillar protein of cultured large yellow croaker[J]. Journal of Food Safety and Quality,2018,8:1750−1758.] LEI Y S, CHEN J, ZHANG D K, et al. Effects of high hydrostatic pressure processing on the physicochemical properties of myofibrillar protein of cultured large yellow croaker[J]. Journal of Food Safety and Quality, 2018, 8: 1750−1758.
[9]	张登科, 张慧恩, 朱艳杰, 等. 超高压处理对养殖大黄鱼肌原纤维蛋白结构的影响[J]. 食品科学,2019,40(9):61−67. [ZHANG D K, ZHANG H E, ZHU Y J, et al. Effect of high hydrostatic pressure treatment on myofibrillar protein structure of cultured large yellow croaker[J]. Food Science,2019,40(9):61−67.] ZHANG D K, ZHANG H E, ZHU Y J, et al. Effect of high hydrostatic pressure treatment on myofibrillar protein structure of cultured large yellow croaker[J]. Food Science, 2019, 40（9）: 61−67.
[10]	杨华, 梅清清, 张慧恩. 超高压处理和贮藏对养殖大黄鱼中微生物、酶及风味的影响[J]. 食品科学,2013,34(21):209−216. [YANG H, MEI Q Q, ZHANG H E. Effect of high hydrostatic pressure and storage on microorganisms, enzymes and flavor compounds in cultured yellow croaker (Pseudosciaena crocea)[J]. Food Science,2013,34(21):209−216.] YANG H, MEI Q Q, ZHANG H E. Effect of high hydrostatic pressure and storage on microorganisms, enzymes and flavor compounds in cultured yellow croaker （Pseudosciaena crocea）[J]. Food Science, 2013, 34（21）: 209−216.
[11]	CUI Y, XUAN X T, LING J G, et al. Effects of high hydrostatic pressure-assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)[J]. Food Science and Nutrition,2019,7(5):1573−1583. doi: 10.1002/fsn3.966
[12]	ZHANG L M, YU D W, XU Y S, et al. Changes in quality and microbial diversity of refrigerated carp fillets treated by chitosan/zein bilayer film with curcumin/nisin-loaded pectin nanoparticles[J]. Food Bioscience,2023,54:102941. doi: 10.1016/j.fbio.2023.102941
[13]	YANG H J, CHEN Z Z, WANG H F, et al. Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins[J]. Current Research in Food Science,2024,8:100651. doi: 10.1016/j.crfs.2023.100651
[14]	HE D, YI X, XIA G, et al. Effects of fish oil on the gel properties and emulsifying stability of myofibrillar proteins:A comparative study of tilapia, hairtail and squid[J]. LWT,2022,161:113373. doi: 10.1016/j.lwt.2022.113373
[15]	ELLMAN G L. Tissue sulfhydryl groups[J]. Archives of Biochemistry and Biophysics,1959,82(1):70−77. doi: 10.1016/0003-9861(59)90090-6
[16]	CHOI Y J, PARK J W. Acid-aided protein recovery from enzyme-rich Pacific whiting[J]. Journal of Food Science,2002,67(8):2962−2967. doi: 10.1111/j.1365-2621.2002.tb08846.x
[17]	DUAN Z L, ZHOU Y G, LIU W J, et al. Variations in flavor according to fish size in rainbow trout (Oncorhynchus mykiss)[J]. Aquaculture,2020,526:735398. doi: 10.1016/j.aquaculture.2020.735398
[18]	宣晓婷, 王瑛, 尚海涛, 等. 超高压辅助中华绒螯蟹脱壳及对其品质的影响[J]. 沈阳农业大学学报,2023,54(2):149−156. [XUAN X T, WANG Y, SHANG H T, et al. Effects of high pressure processing on the shucking and quality of Chinese mitten crab (Eriocheir sinensis)[J]. Journal of Shenyang Agricultural University,2023,54(2):149−156.] XUAN X T, WANG Y, SHANG H T, et al. Effects of high pressure processing on the shucking and quality of Chinese mitten crab （Eriocheir sinensis）[J]. Journal of Shenyang Agricultural University, 2023, 54（2）: 149−156.
[19]	LÜ Y A, BAI X T, ZHAO H L, et al. Flavor characteristics of large yellow croaker soup served with different dried edible fungi[J]. Food Chemistry:X,2024,21:101059.
[20]	WU Y, WU Q, LIN H, et al. Effects of cold atmospheric plasma pre-treatment on maintaining the quality of ready-to-eat drunken red shrimp (Solenocera crassicornis) stored at chilled conditions[J]. Food Chemistry:X,2023,20:100934.
[21]	CHEN L H, JIAO D X, ZHOU B H, et al. Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high-pressure processing[J]. Food Science and Nutrition,2022,10(10):3395−3404. doi: 10.1002/fsn3.2939
[22]	TSIRONI T, ANJOS L, PINTO P I S, et al. High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring[J]. Journal of Food Engineering,2019,262:83−91. doi: 10.1016/j.jfoodeng.2019.05.010
[23]	赵宏强. 超高压处理对冷藏鲈鱼片品质变化的影响及对腐败希瓦氏菌的作用机制研究[D]. 上海:上海海洋大学, 2018:42−49. [ZHAO H Q. Effects of high hydrostatic pressure (HHP) treatment on the quality of Lateolabrax japonicus during chilled storage and its antibactial mechanism[D]. Shanghai:Shanghai Ocean University, 2018:42−49.] ZHAO H Q. Effects of high hydrostatic pressure （HHP） treatment on the quality of Lateolabrax japonicus during chilled storage and its antibactial mechanism[D]. Shanghai: Shanghai Ocean University, 2018: 42−49.
[24]	TRUONG B Q, BUCKOW R, STATHOPOULOS C E, et al. Advances in high-pressure processing of fish muscles[J]. Food Engineering Reviews,2015,7(2):109−129. doi: 10.1007/s12393-014-9084-9
[25]	AMANATIDOU A, SCHLÜTER O, LEMKAU K, et al. Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon[J]. Innovative Food Science and Emerging Technologies,2000,1(2):87−98. doi: 10.1016/S1466-8564(00)00007-2
[26]	HUANG H W, LUNG H M, YANG B B, et al. Responses of microorganisms to high hydrostatic pressure processing[J]. Food Control,2014,40:250−259. doi: 10.1016/j.foodcont.2013.12.007
[27]	GEORGET E, SEVENICH R, REINEKE K, et al. Inactivation of microorganisms by high isostatic pressure processing in complex matrices:A review[J]. Innovative Food Science and Emerging Technologies,2015,27:1−14. doi: 10.1016/j.ifset.2014.10.015
[28]	HUMAID S, NAYYAR D, BOLTON J, et al. Physicochemical properties and consumer acceptance of high-pressure processed, sous vide-cooked lobster tails[J]. Journal of Food Science,2019,84(12):3454−3462. doi: 10.1111/1750-3841.14954
[29]	HUANG C H, LIN C S, LEE Y C, et al. Quality improvement in mackerel fillets caused by brine salting combined with high-pressure processing[J]. Biology-Basel,2022,11(9):1307.
[30]	TSAI Y H, KUNG H F, LIN C S, et al. Combined effect of brine salting and high-hydrostatic-pressure processing to improve the microbial quality and physicochemical properties of milkfish fillet[J]. International Journal of Food Properties,2022,25(1):872−884. doi: 10.1080/10942912.2022.2066120
[31]	叶安妮. 超高压处理不同水产品的品质变化及其机理研究[D]. 广州:华南理工大学, 2019:37-38. [YE A N. Study on high pressure process on quality changes of different aquatic products and its mechanism[D]. Guangzhou:South China University of Technology, 2019:37-38.] YE A N. Study on high pressure process on quality changes of different aquatic products and its mechanism[D]. Guangzhou: South China University of Technology, 2019: 37-38.
[32]	马荣荣. 超高压技术对鳗鱼鱼糜品质和肌原纤维蛋白性能的影响及其关联性的研究[D]. 厦门:厦门大学, 2019:22−23. [MA R R. Effects of high hydrostatic pressure on the quality of eel surimi and the properties of myofibrillar protein and the correlation between them[D]. Xiamen:Xiamen University, 2019:22−23.] MA R R. Effects of high hydrostatic pressure on the quality of eel surimi and the properties of myofibrillar protein and the correlation between them[D]. Xiamen: Xiamen University, 2019: 22−23.
[33]	TEIXEIRA B, FIDALGO L, MENDES R, et al. Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets:Pressurization rate, pressure level and holding time[J]. Innovative Food Science and Emerging Technologies,2014,22:31−39. doi: 10.1016/j.ifset.2013.12.005
[34]	YAGIZ Y, KRISTINSSON H G, BALABAN M O, et al. Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon[J]. Food Chemistry,2009,116(4):828−835. doi: 10.1016/j.foodchem.2009.03.029
[35]	YAGIZ Y, KRISTINSSON H G, BALABAN M O, et al. Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus)[J]. Journal of Food Science,2010,72(9):509−515.
[36]	ANGSUPANICH K, LEDWARD D A. High pressure treatment effects on cod (Gadus morhua) muscle[J]. Food Chemistry,1998,63(1):39−50. doi: 10.1016/S0308-8146(97)00234-3
[37]	SINGHA K K R, SWAMI HULLE N R, DEB S, et al. Physicochemical and microbiological characteristics of high-pressure-processed ready-to-eat hilsa (Tenualosa ilisha) curry[J]. Journal of Biosystems Engineering,2020,45(2):94−103. doi: 10.1007/s42853-020-00049-8
[38]	OLIVEIRA F A D, NETO O C, SANTOS L M R D, et al. Effect of high pressure on fish meat quality-A review[J]. Trends in Food Science and Technology,2017,66:1−19. doi: 10.1016/j.jpgs.2017.04.014
[39]	YANG H J, HAN M Y, WANG X, et al. Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions[J]. Innovative Food Science and Emerging Technologies,2015,29:125−133. doi: 10.1016/j.ifset.2015.02.013
[40]	HEDGES N D, GOODBAND R M. The influence of high hydrostatic pressure on the water holding capacity of fish muscle[C]//11-14 first joint trans-atlantic fisheries technology conference-TAFT 2003 33rd WEFTA and 48th AFTC meetings. Reykjavik-Iceland:Innovative handling and processing, 2003:48−50.
[41]	JO Y J, JUNG K H, LEE M Y, et al. Effect of high-pressure short-time processing on the physicochemical properties of abalone (Haliotis discus Hannai) during refrigerated storage[J]. Innovative Food Science and Emerging Technologies,2014,23:33−38. doi: 10.1016/j.ifset.2014.02.011
[42]	叶韬, 陈志娜, 吴盈盈, 等. 超高压对鲜活小龙虾脱壳效率, 肌原纤维蛋白和蒸煮特性的影响[J]. 食品与发酵工业,2020,46(1):149−156. [YE T, CHEN Z N, WU Y Y, et al. Impact of high pressure processing on the shelling efficacy, myofibrillar protein, and cooking characteristics of fresh crayfish[J]. Food and Fermentation Industries,2020,46(1):149−156.] YE T, CHEN Z N, WU Y Y, et al. Impact of high pressure processing on the shelling efficacy, myofibrillar protein, and cooking characteristics of fresh crayfish[J]. Food and Fermentation Industries, 2020, 46（1）: 149−156.
[43]	孙良格, 徐佳美, 吕经秀, 等. 肌肽联合超高压对黑鱼肉脂质氧化及肌原纤维蛋白的影响[J]. 食品工业科技,2022,43(4):114−122. [SUN L G, XU J M, LÜ J X, et al. Effects of carnosine combined with ultra high pressure on the lipid oxidation and myofibrillary protein of snakehead fish[J]. Science and Technology of Food Industry,2022,43(4):114−122.] SUN L G, XU J M, LÜ J X, et al. Effects of carnosine combined with ultra high pressure on the lipid oxidation and myofibrillary protein of snakehead fish[J]. Science and Technology of Food Industry, 2022, 43（4）: 114−122.
[44]	吴顺红. 超高压技术对生腌醉蟹品质的影响及其对蟹黑斑形成的调控机制[D]. 无锡:江南大学, 2023:41−42. [WU S H. Effects of HPP on the quality of wine-marinade crab and its regulation mechanism on the formation of crab melanosis[D]. Wuxi:Jiangnan University, 2023:41−42.] WU S H. Effects of HPP on the quality of wine-marinade crab and its regulation mechanism on the formation of crab melanosis[D]. Wuxi: Jiangnan University, 2023: 41−42.
[45]	LI G S, CHEN Y T, XUAN S F, et al. Effects of ultra-high pressure on the biochemical properties and secondary structure of myofibrillar protein from Oratosquilla oratoria muscle[J]. Journal of Food Process Engineering,2019,42(6):e13231. doi: 10.1111/jfpe.13231
[46]	闫春子. 超高压处理对淡水鱼冷藏保鲜效果的影响[D]. 无锡:江南大学, 2016:40-41. [YAN C Z. Effect of ultra-high pressure treatment on preservation of freshwater fish during refrigerated storage [D]. Wuxi:Jiangnan University, 2016:40-41.] YAN C Z. Effect of ultra-high pressure treatment on preservation of freshwater fish during refrigerated storage [D]. Wuxi: Jiangnan University, 2016: 40-41.
[47]	SHI L, XIONG G Q, YIN T, et al. Effects of ultra-high pressure treatment on the protein denaturation and water properties of red swamp crayfish (Procambarus clarkia)[J]. LWT,2020,133:110124. doi: 10.1016/j.lwt.2020.110124
[48]	WANG T T, LI Z X, MI N S, et al. Effects of brown algal phlorotannins and ascorbic acid on the physiochemical properties of minced fish (Pagrosomus major) during freeze–thaw cycles[J]. International Journal of Food Science and Technology, 2017, 52(3).
[49]	王芝妍, 官爱艳, 吕梁玉, 等. 超高压处理对中华管鞭虾虾肉风味的影响[J]. 食品科学,2017,38(18):156−162. [WANG Z Y, GUAN A Y, LÜ L Y, et al. Effect of ultra-high pressure (UHP) on the flavor of Solenocera melantho meat[J]. Food Science,2017,38(18):156−162.] WANG Z Y, GUAN A Y, LÜ L Y, et al. Effect of ultra-high pressure （UHP） on the flavor of Solenocera melantho meat[J]. Food Science, 2017, 38（18）: 156−162.
[50]	HOW M S, HAMID N, LIU Y, et al. Using OPLS-DA to fingerprint key free amino and fatty acids in understanding the influence of high pressure processing in New Zealand clams[J]. Foods,2023,12(6):1162. doi: 10.3390/foods12061162
[51]	YUE J, ZHANG Y F, JIN Y F, et al. Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles[J]. Food Chemistry,2016,194:12−19. doi: 10.1016/j.foodchem.2015.07.134
[52]	MA Y Y, WANG R F, ZHANG T T, et al. High hydrostatic pressure treatment of oysters (Crassostrea gigas)-Impact on physicochemical properties, texture parameters, and volatile flavor compounds[J]. Molecules,2021,26(19):5731. doi: 10.3390/molecules26195731
[53]	周明珠, 乔宇, 廖李, 等. 超高压处理不同时间对鲈鱼挥发性风味的影响[J]. 食品科技,2019,44(12):125−130. [ZHOU M Z, QIAO Y, LIAO L, et al. Effect of ultra-high pressure treatment on volatile flavor of bass at different time[J]. Food Science and Technology,2019,44(12):125−130.] ZHOU M Z, QIAO Y, LIAO L, et al. Effect of ultra-high pressure treatment on volatile flavor of bass at different time[J]. Food Science and Technology, 2019, 44（12）: 125−130.
[54]	LEI Y L, AI M Y, LU S F, et al. Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)[J]. Food Chemistry:X,2023,20:101027.
[55]	周蓓蓓, 陈小雷, 鲍俊杰, 等. ROAV法分析超高压处理对小龙虾仁关键挥发性成分的影响[J]. 食品工业科技,2018,39(8):215−220,225. [ZHU B B, CHEN X L, BAO J J, et al. Analysis of ultra high pressure treatment influence on key volatile components of Freshwater Crawfish tailmeat by ROAV[J]. Science and Technology of Food Industry,2018,39(8):215−220,225.] ZHU B B, CHEN X L, BAO J J, et al. Analysis of ultra high pressure treatment influence on key volatile components of Freshwater Crawfish tailmeat by ROAV[J]. Science and Technology of Food Industry, 2018, 39（8）: 215−220,225.
[56]	XIA Q, ZHENG Y R, LIU Z M, et al. Nonthermally driven volatilome evolution of food matrices:The case of high pressure processing[J]. Trends in Food Science and Technology,2020,106:365−381. doi: 10.1016/j.jpgs.2020.10.026
[57]	LUO X Y, XIAO S T, RUAN Q F, et al. Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying[J]. Food Chemistry,2022,372:131260. doi: 10.1016/j.foodchem.2021.131260
[58]	CRUZ-ROMERO M C, KERRY J P, KELLY A L. Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)[J]. Innovative Food Science and Emerging Technologies,2008,9(1):54−61. doi: 10.1016/j.ifset.2007.05.003

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (46) PDF downloads (3)

Science and Technology of Food Industry

Effect of High Hydrostatic Pressure Sterilization on the Physicochemical Properties, Taste, and Flavor of Large Yellow Croaker (Larimichthys crocea)

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content