Sensory properties of Nordic edible mushrooms

Author:

Aisala HeikkiORCID,Laaksonen OskarORCID,Manninen Hanna,Raittola Auri,Hopia Anu,Sandell Mari

Funder

University of Turku Graduate School

Doctoral Program in Molecular Life Sciences

Niemi Foundation Research Grant

Academy of Finland

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere;Ares;Postharvest Biology and Technology,2006

2. Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field;Ares;Food Quality and Preference,2017

3. Chemical composition and non-volatile components of Croatian wild edible mushrooms;Beluhan;Food Chemistry,2011

4. Wild edible fungi: A global overview of their use and importance to people;Boa,2004

5. Comparison of rapid sensory characterization methodologies for the development of functional yogurts;Cadena;Food Research International,2014

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