A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS

The focus of this study was to compare the yolk flavor of eggs from laying hens of Chinese indigenous and commercial, based on detection of volatile compounds, fatty acids, and texture characteristics determination, using sensory evaluation, artificial sensors (electronic nose (E-nose), electronic t...

Descripción completa

Detalles Bibliográficos
Autores principales: Gao, Li-Bing, Obianwuna, Uchechukwu Edna, Zhang, Hai-Jun, Qiu, Kai, Wu, Shu-Geng, Qi, Guang-Hai, Wang, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778236/
https://www.ncbi.nlm.nih.gov/pubmed/36553769
http://dx.doi.org/10.3390/foods11244027

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778236/
https://www.ncbi.nlm.nih.gov/pubmed/36553769
http://dx.doi.org/10.3390/foods11244027

Ejemplares similares