Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand-Reference-Cited by-同舟云学术

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Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand

Published:2024-11 Issue:11 Volume:103 Page:104230
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Indriani Sylvia^ORCID,Srisakultiew Nattanan,Yuliana Nancy Dewi,Yongsawatdigul Jirawat^ORCID,Benjakul Soottawat,Pongsetkul Jaksuma^ORCID

Publisher

Elsevier BV

Reference64 articles.

1. 1H-NMR-based metabolomics: An integrated approach for the detection of the adulteration in chicken, chevon, beef and donkey meat;Akhtar;Molecules,2021

2. Comparison of functional compounds and micronutrients of chicken breast meat by breeds;Ali;Food Sci. Anim. Resour.,2019

3. Postcolumn derivatization method for determination of reducing and phosphorylated sugars in chicken by high performance liquid chromatography;Aliani;J. Agric. Food Chem,2002

4. Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat;Aliani;Meat Sci.,2013

5. Analysis of reducing carbohydrates by reductive tryptamine derivatization prior to micellar electrokinetic capillary chromatography;Andersen;J. Agric. Food Chem.,2003

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