@article{oai:ir.kagoshima-u.ac.jp:00011037,
 author = {上西, 由翁 and 下西, 英幸 and 御木, 英昌 and 西元, 諄一},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {Extracts with hot water (Ex-h) or 80% ethanol (Ex-et) from "Ishigani" crab were investigated in order to utilize "Ishigani" crab, Charybdis japonica, which has been discarded after catching. Nucleotides, minerals, and free amino acids in the extracts were measured and compared with those of other crabs, snow and Alaska king crabs. Contents of nucleotides, AMP and GMP, and free amino acids, Glu, Gly, Ala, and Arg, determined by the omission taste test using extracts of snow and Alaska king crabs by Yamaguchi and Watanabe were compared with those of "Ishigani" crab. AMP, Gly, Ala, and Arg contents were lower than those of snow and Alaska king crabs. Addition of AMP, Gly, Ala, and Arg to the extract of "Ishigani" crab will be expected to improve it to be used instead of extracts of snow and Alaska king crabs.},
 pages = {19--25},
 title = {イシガニエキスの呈味成分について},
 volume = {41},
 year = {}
}