Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach
2017 ◽
Vol 65
(42)
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pp. 9287-9296
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Keyword(s):
2016 ◽
Vol 11
(2)
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pp. 512-522
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Keyword(s):
2016 ◽
Vol 64
(33)
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pp. 6433-6442
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2006 ◽
Vol 54
(3)
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pp. 916-924
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