Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens
ABSTRACT: This study was aimed to identify and compare the taste-related compounds (nucleotide-related compounds, free amino acid contents, and fatty acid composition) and aroma (volatile organic compounds [VOC]) compounds in the chicken breast meat from 3 kinds of Korean native chicken (KNC), namel...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2024-03-01
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Series: | Poultry Science |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124000415 |