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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Detalhes bibliográficos
Publicado no: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.
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2021
Assuntos:
Physiology
Acesso em linha: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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