Open AccessCharacterization of key aroma compounds in Burgundy truffle
Author(s) -
Géraldine Lucchi,
Rémy Reynaud,
Karine Gourrat,
Isabelle Andriot,
Sylvie Cordelle,
Olivier Berdeaux
Publication year - 2021
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - truffle , aroma , key (lock) , characterization (materials science) , computer science , chemistry , botany , food science , materials science , biology , nanotechnology , computer security
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