Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics

The volatile aroma compounds in raw duck meat strongly affect consumers’ purchase decisions and they vary among breeds with different growth rates. In this study, slow-growing (SG) Liancheng White and fast-growing (FG) Cherry Valley ducks were selected, and their volatile compounds were characterize...

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Detalles Bibliográficos
Autores principales: Weng, Kaiqi, Song, Lina, Bao, Qiang, Cao, Zhengfeng, Zhang, Yu, Zhang, Yang, Chen, Guohong, Xu, Qi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778640/
https://www.ncbi.nlm.nih.gov/pubmed/36553717
http://dx.doi.org/10.3390/foods11243975

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778640/
https://www.ncbi.nlm.nih.gov/pubmed/36553717
http://dx.doi.org/10.3390/foods11243975

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