Application of Metabolomics to Identify Hepatic Biomarkers of Foie Gras Qualities in Duck

Foie gras is a traditional dish in France that contains 50 to 60% of lipids. The high-fat content of the liver improves the organoleptic qualities of foie gras and reduces its technological yield at cooking (TY). As the valorization of the liver as foie gras products is strongly influenced by the TY...

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Detalles Bibliográficos
Autores principales: Mozduri, Zohre, Lo, Bara, Marty-Gasset, Nathalie, Masoudi, Ali Akbar, Arroyo, Julien, Morisson, Mireille, Canlet, Cécile, 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/PMC8293271/
https://www.ncbi.nlm.nih.gov/pubmed/34305649
http://dx.doi.org/10.3389/fphys.2021.694809

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8293271/
https://www.ncbi.nlm.nih.gov/pubmed/34305649
http://dx.doi.org/10.3389/fphys.2021.694809

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