Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics-Reference-Cited by-同舟云学术

Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics

Published:2023-10 Issue: Volume:172 Page:113168
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yang Weifang,Yang Youyou,Wang Liang,Lv Xueze,Li Jing,Cui Huanxian,Tang Chaohua,Zhao Qingyu,Jia Yaxiong,Qin Yuchang,Zhang Junmin

Publisher

Elsevier BV

Subject

Food Science

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