Identification of Plasmatic Biomarkers of Foie Gras Qualities in Duck by Metabolomics

The foie gras is an emblematic product of French gastronomy composed of waterfowl fatty liver. The organoleptic qualities of this product depend on the liver characteristics such as liver weight (LW) and technological yield (TY) at cooking. One of the main issues for producers is to classify the foi...

Descripción completa

Detalles Bibliográficos
Autores principales: Mozduri, Zohre, Marty-Gasset, Nathalie, Lo, Bara, Masoudi, Ali Akbar, Morisson, Mireille, Canlet, Cécile, Arroyo, Julien, Bonnet, Agnès, Bonnefont, Cécile M. D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Physiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7907454/
https://www.ncbi.nlm.nih.gov/pubmed/33643071
http://dx.doi.org/10.3389/fphys.2021.628264

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7907454/
https://www.ncbi.nlm.nih.gov/pubmed/33643071
http://dx.doi.org/10.3389/fphys.2021.628264

Ejemplares similares