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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2021
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| Materias: | |
| 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 |