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3. 肌肉OPLS-DA得分图（A和D）、S-plot图（B和E）和Permutations图（C和F）
A、B和C：茶花鸡胸肌;D、E和F：茶花鸡腿肌。图中编号所指同
Fig. 3. Muscles OPLS-DA score plots (A and D), S-plot plots (B and E), and Permutations plots (C and F)
A, B, and C: Chahua chicken breast muscle; D, E, and F: Chahua chicken thigh muscle. The contents of numbers in the figure same as table 4
