Effect of fermented feed on volatile flavor of duck meat through fatty acid metabolism pathways in gut microbiota and muscle-Reference-Cited by-同舟云学术

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Effect of fermented feed on volatile flavor of duck meat through fatty acid metabolism pathways in gut microbiota and muscle

Published:2025-04 Issue: Volume:66 Page:106186
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Xu Ligen,Mao Tingting,Jiang Chunqing,Cai Zhaoxia^ORCID,Zeng Tao,Tian Yong,Feng Weifeng,Lu Lizhi,Xu Wenwu

Publisher

Elsevier BV

Reference41 articles.

1. Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona;Ansorena;Food Research International,2001

2. Technological investigation into duck meat and its products - a potential alternative to chicken;Biswas;World's Poultry Science Journal,2019

3. Insights into broilers' gut microbiota fed with phosphorus, calcium, and phytase supplemented diets;Borda-Molina;Frontiers in Microbiology,2016

4. Integrated omics analysis reveals the differentiation of intestinal microbiota and metabolites between Pekin ducks and Shaoxing ducks;Chen;Poultry Science,2024

5. Determination of flavor constituents in particular types of flour and derived pasta by heart-cutting multidimensional gas chromatography coupled with mass spectrometry and multiple headspace solid-phase microextraction;Costa;LWT--Food Science and Technology,2017

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