The Smell of Truffles: From Aroma Biosynthesis to Product Quality
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-31436-5_23
Reference66 articles.
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2. Antony-Babu S, Deveau A, Van Nostrand JD, Zhou J, Le Tacon F, Robin C, Frey-Klett P, Uroz S (2013) Black truffle—associated bacterial communities during the development and maturation of Tuber melanosporum ascocarps and putative functional roles. Environ Microbiol 16(9):2831–2847. doi: 10.1111/1462-2920.12294
3. Barbieri E, Bertini L, Rossi I, Ceccaroli P, Saltarelli R, Guidi C, Zambonelli A, Stocchi V (2005) New evidence for bacterial diversity in the ascoma of the ectomycorrhizal fungus Tuber borchii Vittad. FEMS Microbiol Lett 247(1):23–35. doi: 10.1016/j.femsle.2005.04.027
4. Barbieri E, Guidi C, Bertaux J, Frey-Klett P, Garbaye J, Ceccaroli P, Saltarelli R, Zambonelli A, Stocchi V (2007) Occurrence and diversity of bacterial communities in Tuber magnatum during truffle maturation. Environ Microbiol 9(9):2234–2246. doi: 10.1111/j.1462-2920.2007.01338.x
5. Bellesia F, Pinetti A, Bianchi A, Tirillini B (1998) The volatile organic compounds of black truffle (Tuber melanosporum Vitt.) from Middle Italy. Flavour Fragr J 13(1):56–58, doi:10.1002/(SICI)1099-1026(199801/02)13:1<56::AID-FFJ692>3.0.CO;2-X
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