基于代谢组学筛选表征茶花鸡肌肉中特征风味的水溶性化合物
赵文华1,2,王桂瑛1,2,荀文1,2,俞媛瑞1,2,葛长荣2(
),廖国周2()
),廖国周2()
Selection of Water-Soluble Compounds by Characteristic Flavor in Chahua Chicken Muscles Based on Metabolomics
ZHAO WenHua1,2,WANG GuiYing1,2,XUN Wen1,2,YU YuanRui1,2,GE ChangRong2(),LIAO GuoZhou2()
),LIAO GuoZhou2()
图2. 正离子（A）和负离子（B）模式下样本组间PCA-X得分图
YX：原料肉胸肌;YT：原料肉腿肌;SX：熟肉胸肌;ST：熟肉腿肌。下同
Fig. 2. Positive ion (A) and negative ion (B) modes sample groups of PCA-X scores
YX: Raw meat chest muscle; YT: Raw meat thigh muscle; SX: Cooked meat chest muscles; ST: Cooked meat thigh muscles. The same as below
