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Journal: Foods, 2022
Volume: 11
Number: 4027
4027
Article: A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS
Authors: by Li-Bing Gao, Uchechukwu Edna Obianwuna, Hai-Jun Zhang, Kai Qiu, Shu-Geng Wu, Guang-Hai Qi and Jing Wang
Link: https://www.mdpi.com/2304-8158/11/24/4027

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