Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Genetics"
DOI: 10.3389/fgene.2022.902180
Abstract: Aldehydes are primary volatile organic compounds (VOCs) in local Chinese chicken meat and contribute green grass, fatty, citrus, and bitter almond aromas to chicken meat. To understand the genetic basis of these aldehyde VOC aromas,… read more here.
Keywords: aldehyde; chicken; total aldehydes; value ... See more keywords