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