Comparative evaluation of encapsulation using β‐cyclodextrin versus freeze‐drying for better retention and stabilizing of black Périgord truffle (Tuber melanosporum) aroma

por Phong, Win Nee, Al‐Salami, Hani, Gibberd, Mark R., Dykes, Gary A., Payne, Alan D., Coorey, Ranil
Publicado 2022

Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini)

por Phong, Win Nee, Sung, Billy, Cao, Zhanglong, Gibberd, Mark R, Dykes, Gary A., Payne, Alan D., Coorey, Ranil
Publicado 2022