Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics
| Autor: | Yang, Weifang, Yang, Youyou, Wang, Liang, Lv, Xueze, Li, Jing, Cui, Huanxian, Tang, Chaohua, Zhao, Qingyu, Jia, Yaxiong, Qin, Yuchang, Zhang, Junmin |
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| Zdroj: | In Food Research International October 2023 172 |
| Databáze: | ScienceDirect |
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