2Wen X B, Chen L Q ,Zhou Z L,et al.Reproduction response of Chinese mitten - handed crab ( Eriocheir sinensis ) fed different sources of dietary lipid [J] .Comparative Biochemistry and Physiology Part A : Molecular & Integrative Physiology, 2002,131 (3) :675-681.
3Pan L Q, Xiao G Q, Zhang H X, et al. Effects of different dietary protein content on growth and protease activity of Eriocheir sinensis larvae [J]. Aquaculture, 2005,246 (1-4) : 313- 319.
4Liyana- Pathirana C, Shahidi F, Whittick A, et al. Effect of season and artificial diet on amino acids and nucleic acids in gonads of green sea urchin Strongylocentrotus droebachiensis [J].Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology,2002,133 (2) :389-398.
5Liu J K, Zhao S M, Xiong S B. Influence of recooking on volatile and non- volatile compounds found in silver carp Hypophthalmichthys molitrix [J]. Fisheries Science, 2009,75 ( 4 ) : 1067-1075.
6Yamaguchi S, Yoshikawa T, Ikeda S, et al.Measurement of the relative taste intensity of some L- α - amino acids and 5'- nucleotides [J].Journal of Food Science, 1971,36 (6) : 846- 849.
7Chen D W, Zhang M, Shrestha S. Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis ) [J] . Food Chemistry, 2007, 103 ( 4 ) : 1343-1349.
8Shallenberger R. Taste of amino acids [J] .taste chemistry, 1993,226-233.
9Fuke S, Ueda Y.Interactions between umami and other flavor characteristics[J].Trends in Food Science & Technology, 1996,7 (12) :407-411.
10Kawai M, Okiyama A,Ueda Y.Taste enhancements between various amino acids and IMP[J] .Chemical senses,2002,27 ( 8 ) : 739-745.