Open AccessThe effect of high hydrostatic pressure on black truffle (tuber melanosporum) flavour compounds
Author(s) -
C Verret,
P Ballestra,
C Cruz,
Patrick Pardon,
A Largeteau,
A H E Moueffak
Publication year - 2008
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/121/4/142011
Subject(s) - hydrostatic pressure , chemistry , flavour , point of delivery , peroxidase , food science , horticulture , high pressure , truffle , botany , enzyme , biochemistry , biology , physics , thermodynamics , engineering physics , engineering