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Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics

BiologyFlavor PrecursorsFlavoromicsFood AuthenticationAnimal ScienceFood AnalysisHy-line Brown YolksComparative CharacterizationChromatography