Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species.
- Resource Type
- Article
- Source
- Foods; Nov2022, Vol. 11 Issue 22, p3586, 12p
- Subject
ERECTOR spinae muscles INOSINE monophosphate GLUTAMIC acid ELECTRONIC tongues MULTIVARIATE analysis TASTE GABA TASTE receptors - Language
- ISSN
- 23048158