Metabolomic reveals the inhibition mechanism of proline on hexanal production in chicken meat
Hexanal contributes significantly to meat flavor. The aim of this study was to identify the metabolic pathways of hexanal formation in chicken meat. We found 32 metabolites associated with hexanal content in chicken meat, mainly including fatty acids (linoleic acid, etc., positive correlation) and s...
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| 主要な著者: | , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Tsinghua University Press
2025-02-01
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| シリーズ: | Food Science and Human Wellness |
| 主題: | |
| オンライン･アクセス: | https://www.sciopen.com/article/10.26599/FSHW.2024.9250042 |
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