Purple Corn Anthocyanin Affects Lipid Mechanism, Flavor Compound Profiles, and Related Gene Expression of Longissimus Thoracis et Lumborum Muscle in Goats

SIMPLE SUMMARY: Natural flavor compounds can stimulate people’s senses of smell and taste; as indicators of food sensory quality, such compounds influence the acceptance by consumers. In addition, natural antioxidants are becoming popular among consumers because they are safe and have no adverse sid...

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Detalles Bibliográficos
Autores principales: Tian, Xingzhou, Lu, Qi, Zhao, Shengguo, Li, Jiaxuan, Luo, Qingyuan, Wang, Xu, Zhang, Yangdong, Zheng, Nan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8388639/
https://www.ncbi.nlm.nih.gov/pubmed/34438864
http://dx.doi.org/10.3390/ani11082407

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8388639/
https://www.ncbi.nlm.nih.gov/pubmed/34438864
http://dx.doi.org/10.3390/ani11082407

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