Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference28 articles.
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4. The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximenez, Fino, Sauternes, and Cava) by gas chromatography–olfactometry and chemical quantitative analysis;Campo;Journal of Agricultural and Food Chemistry,2008
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