Comparing the Profiles of Raw and Cooked Donkey Meat by Metabonomics and Lipidomics Assessment
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DOI: 10.3389/fnut.2022.851761
Abstract: Heat cooking of meat gives it a specific taste and flavor which are favored by many consumers. While the characteristic taste components of chicken, duck, pig, and seafood have been studied, there is a lack… read more here.
Keywords: cooked donkey; profiles raw; cdm; meat ... See more keywords