Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach.
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| Description | scientific article |
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author: Peter Schieberle |
| Publication date | October 11, 2017 |
| Language | English |
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| Missing/wrong data? | Edit Wikidata item |