Identification of Plasmatic Biomarkers of Foie Gras Qualities in Duck by Metabolomics

Identification of Plasmatic Biomarkers of Foie Gras Qualities in Duck by Metabolomics

The foie gras is an emblematic product of French gastronomy composed of waterfowl fatty liver. The organoleptic qualities of this product depend on the liver characteristics such as liver weight (LW) and technological yield (TY) at cooking. One of the main issues for producers is to classify the foi...

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Bibliographic Details
Main Authors: Zohre Mozduri, Nathalie Marty-Gasset, Bara Lo, Ali Akbar Masoudi, Mireille Morisson, Cécile Canlet, Julien Arroyo, Agnès Bonnet, Cécile M. D. Bonnefont
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-02-01
Series:Frontiers in Physiology
Subjects:
liver
foie gras
quality
biomarker
plasma
metabolomics
Online Access:https://www.frontiersin.org/articles/10.3389/fphys.2021.628264/full

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