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
Weifang Yang, Youyou Yang, Liang Wang, Xueze Lv, Jing Li, Huanxian Cui, Chaohua Tang, Qingyu Zhao, Yaxiong Jia, Yuchang Qin, Junmin Zhang
Topics & Concepts
ChemistryFlavorFood scienceMetabolomicsMetaboliteGas chromatography–mass spectrometryFowlBiochemistryMass spectrometryBiologyChromatographyPaleontologyAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques