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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Front Physiol
Egile Nagusiak: Mozduri, Zohre, Lo, Bara, Marty-Gasset, Nathalie, Masoudi, Ali Akbar, Arroyo, Julien, Morisson, Mireille, Canlet, Cécile, Bonnet, Agnès, Bonnefont, Cécile M. D.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Frontiers Media S.A. 2021
Gaiak:
Physiology
Sarrera elektronikoa: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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