1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler
Zhichao Xiao, Wangang Zhang, H. Yang, Ziyu Yan, Changrong Ge, Guozhou Liao, Huawei Su
Topics & Concepts
BroilerFood scienceChemistryFlavorFowlFatty acidComposition (language)Mass spectrometryNuclear magnetic resonance spectroscopyPoultry meatBiologyBiochemistryChromatographyOrganic chemistryLinguisticsPaleontologyPhilosophyMeat and Animal Product QualityAnimal Nutrition and PhysiologyAdvanced Chemical Sensor Technologies