Chemotyping of three Morchella species reveals species- and age-related aroma volatile biomarkers

Author:

Tietel ZiporaORCID,Masaphy SegulaORCID

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

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5. The volatile components of irradiated beef and pork fats;Champagne;Journal of Food Science,1969

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