Mass spectrometry-based metabolomics to reveal chicken meat improvements by medium-chain monoglycerides supplementation: Taste, fresh meat quality, and composition.
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DOI: 10.1016/j.foodchem.2021.130303
Abstract: This study was conducted to reveal the differences of chicken fresh meat quality, composition and taste induced by medium-chain monoglycerides (MG) supplementation. Results demonstrated that both chicken broth and meat taste were improved by MG… read more here.
Keywords: taste; meat quality; quality composition; meat ... See more keywords