Effects of lactic acid bacteria-derived fermented feed on the taste and quality of duck meat
Ligen Xu, Jun He, Mingcai Duan, Yuguang Chang, Tiantian Gu, Yong Tian, Zhaoxia Cai, Chunqing jiang, Tao Zeng, Lizhi Lu
Topics & Concepts
Food scienceLactic acidTasteSweetnessTendernessTaurineUmamiFermentationChemistryBiochemistryMetabolomeBacteriaBiologyAmino acidMetaboliteGeneticsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques