Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00253-014-6360-9.pdf
Reference34 articles.
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3. 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 9:2234–2246. doi: 10.1111/j.1462-2920.2007.01338.x
4. Barbieri E, Ceccaroli P, Saltarelli R, Guidi C, Potenza L, Basaglia M, Fontana F, Baldan E, Casella S, Ryahi O, Zambonelli A, Stocchi V (2010) New evidence for nitrogen fixation within the Italian white truffle Tuber magnatum. Fungal Biol 114:936–942. doi: 10.1016/j.funbio.2010.09.001
5. Bellesia F, Pinetti A, Bianchi A, Tirillini B (1996) Volatile compounds of the white truffle Tuber magnatum Pico from middle Italy. Flavour Frag J 11:239–243. doi: 10.1002/(SICI)1099-1026(199607)11:4<239::AID-FFJ573>3.0.CO;2-A
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