Application of Metabolomics to Identify Hepatic Biomarkers of Foie Gras Qualities in Duck

Foie gras is a traditional dish in France that contains 50 to 60% of lipids. The high-fat content of the liver improves the organoleptic qualities of foie gras and reduces its technological yield at cooking (TY). As the valorization of the liver as foie gras products is strongly influenced by the TY...

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Bibliografiske detaljer
Udgivet i:Front Physiol
Main Authors: Mozduri, Zohre, Lo, Bara, Marty-Gasset, Nathalie, Masoudi, Ali Akbar, Arroyo, Julien, Morisson, Mireille, Canlet, Cécile, Bonnet, Agnès, Bonnefont, Cécile M. D.
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2021
Fag:
Physiology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8293271/
https://ncbi.nlm.nih.gov/pubmed/34305649
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fphys.2021.694809
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