Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat

Flavor is one of the most important sensory characteristics of meat. The development of taste and aroma can be attributed to thousands of flavor molecules and precursors that are present in meat tissues. As a result, the identification of these flavor compounds and an improved understanding of their...

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Detalles Bibliográficos
Autores principales: Wang, Weiting, Sun, Bei, Hu, Peng, Zhou, Meng, Sun, Sujun, Du, Pengfei, Ru, Yi, Suvorov, Alexander, Li, Yongsheng, Liu, Yaobo, Wang, Shoujing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6780226/
https://www.ncbi.nlm.nih.gov/pubmed/31491957
http://dx.doi.org/10.3390/metabo9090176

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6780226/
https://www.ncbi.nlm.nih.gov/pubmed/31491957
http://dx.doi.org/10.3390/metabo9090176

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