Effect of lyophilisation in the black truffle (Tuber melanosporum) aroma: A comparison with other long-term preservation treatments (freezing and sterilization)

Tipo de publicación:
Proceedings paper

Referencia:
Marco P; Campo E; Oria R; Blanco D; Venturini M (2018). Effect of lyophilisation in the black truffle (Tuber melanosporum) aroma: A comparison with other long-term preservation treatments (freezing and sterilization).

DOI / ISBN:
http://doi.org/10.17660/ActaHortic.2018.1194.117

Departamento:
Departamento de Ciencia Vegetal, Recursos Forestales

Año de publicación:
2018