Characterization of the pattern of development of key compounds contributing to aroma quality of chicken meat and their metabolic markers
Abstract Age has an important effect on the aroma of chicken meat. In this study, we systematically analyzed the patterns of aroma changes with increasing age and the key aroma‐contributing compounds and metabolites that lead to aroma differences with age. Electronic nose (e‐nose) and gas chromatogr...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Wiley
2025-11-01
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| Col·lecció: | Animal Research and One Health |
| Matèries: | |
| Accés en línia: | https://doi.org/10.1002/aro2.83 |
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