Comparative characterization of flavor precursors and volatiles in Chongming white goat of different ages by UPLC-MS/MS and GC–MS
Lei Chen, Miaoqiang Zhang, Tao Feng, Haiyan Liu, Yuexia Lin, Bing Bai · 2024
Read Comparative characterization of flavor precursors and volatiles in Chongming white goat of different ages by UPLC-MS/MS and GC–MS by Lei Chen, Miaoqiang Zhang, Tao Feng, Haiyan Liu, Yuexia Lin, Bing Bai (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11577123.txt.
Description
Age has a significant impact on goat meat flavor. However, reporting the effects of age on free amino acid (FAAs), lipid profiles and aromas of goat meat is limited. Here, the FAAs, lipid profiles and aromas in the Chongming white goat with 12 months and 24 months were investigated in this study.
Catalog record
| CREATOR | Lei Chen, Miaoqiang Zhang, Tao Feng, Haiyan Liu, Yuexia Lin, Bing Bai |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 41 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |