Identification of Plasmatic Biomarkers of Foie Gras Qualities in Duck by Metabolomics

The foie gras is an emblematic product of French gastronomy composed of waterfowl fatty liver. The organoleptic qualities of this product depend on the liver characteristics such as liver weight (LW) and technological yield (TY) at cooking. One of the main issues for producers is to classify the foi...

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Dettagli Bibliografici
Pubblicato in:Front Physiol
Autori principali: Mozduri, Zohre, Marty-Gasset, Nathalie, Lo, Bara, Masoudi, Ali Akbar, Morisson, Mireille, Canlet, Cécile, Arroyo, Julien, Bonnet, Agnès, Bonnefont, Cécile M. D.
Natura: Artigo
Lingua:Inglês
Pubblicazione: Frontiers Media S.A. 2021
Soggetti:
Physiology
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7907454/
https://ncbi.nlm.nih.gov/pubmed/33643071
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fphys.2021.628264
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