Concepedia
3
Publications
218
Citations
H-Index
2014
Active since
Affiliations
Shanghai Ocean University(Current)
Kejin Zhuang is an author at Shanghai Ocean University specializing in food chemistry, chromatography, and analytical chemistry.
Top concepts
Food ChemistryNutritionToxicologyChromatographyAnalytical Chemistry
Publications per year
2014–2018
Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab ( <i>Eriocheir sinensis</i> )
Kejin Zhuang, Na Wu, Xichang Wang et al. · Journal of Food Science · 2016 · 164 citations
Nutrients and non-volatile taste compounds in Chinese mitten crab by-products
Yan-Ru Guo, Saiqi Gu, Xichang Wang et al. · Fisheries Science · 2014 · 35 citations
Food Chemistry, Non-volatile Taste Compounds, Chemical Composition +2
Effects of dietary replacement of fish oil by vegetable oil on proximate composition and odor profile of hepatopancreas and gonad of Chinese mitten crab (<i>Eriocheir sinensis</i>)
Na Wu, Xueyan Fu, Kejin Zhuang et al. · Journal of Food Biochemistry · 2018 · 19 citations
Food Chemistry, Nutrition, Food Authentication +10
Rows per page
1–3 of 3