Article ID Journal Published Year Pages File Type
5166830 Phytochemistry 2007 15 Pages PDF
Abstract
Investigation of the aromas of three truffle species reveals a large variety of previously undescribed volatile organic compounds and confirms deep metabolic changes between the vegetative (mycelium) and reproductive (ascocarp) stages.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Organic Chemistry
Preview
Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction
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