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Updated: May 29, 2025

Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids
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Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids

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Main lipid sources affecting key aroma volatile compounds in Chinese native chicken

Yanji Chen1, Yongli Wang1, Yanke Wang1

  • 1State Key Laboratory of Animal Biotech Breeding, State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.

Food Chemistry
|February 3, 2025
PubMed

Keywords:
BroilersLipidomicsMeat aromaVolatile compounds

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