Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat
Ling Wang,
Guojin Li,
Jie Gao
et al.
Abstract:IntroductionBlack-bone chicken meat is rich in nutritional substances and bioactive compounds. Stewing is a traditional and healthy cooking style for black-bone chicken meat. However, the alteration of metabolites in chicken meat during stewing is still unknown.MethodsA comprehensive analysis of Lueyang black-bone chicken meat metabolites was performed in fresh chicken meat (FM), short-term heat-pretreated meat (PM), fully cooked meat (CM) and chicken soup (CS) via untargeted metabolomics.ResultsBy comparison,… Show more
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