Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle ( <i>Tuber melanosporum</i> Vittadini)-Reference-Cited by-同舟云学术

Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle ( Tuber melanosporum Vittadini)

Published:2022-08-17 Issue:9 Volume:87 Page:4174-4187
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Phong Win Nee¹^ORCID,Sung Billy²^ORCID,Cao Zhanglong³^ORCID,Gibberd Mark R³^ORCID,Dykes Gary A.⁴^ORCID,Payne Alan D.¹^ORCID,Coorey Ranil¹^ORCID

Affiliation:

1. School of Molecular and Life Sciences Curtin University Bentley Western Australia Australia

2. School of Management and Marketing Curtin University Bentley Western Australia Australia

3. Centre for Crop and Disease Management, School of Molecular and Life Sciences Curtin University Bentley Western Australia Australia

4. School of Agriculture and Food Sciences University of Queensland Brisbane Queensland Australia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16275

Reference65 articles.

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3. AustraliaStandard. (2014).Sensory analysis Part 2.2: Methodology‐triangle test(Standard Report No. AS 2542.2.2:2014).https://www.saiglobal.com/

4. Sensory profiling, liking and acceptance of sea urchin gonads from the North Atlantic coast of Portugal, aiming future aquaculture applications

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