Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation

The aroma attributes of sulfurous, mushroom and earthy are the most important characteristics of the aroma of Tuber melanosporum. However, these three aroma attributes are absent in the T. melanosporum fermentation system. To improve the quality of the aroma, repeated freeze-thaw treatment (RFTT) wa...

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Detalles Bibliográficos
Autores principales: Xiao, Deng-Rong, Liu, Rui-Sang, He, Long, Li, Hong-Mei, Tang, Ya-Ling, Liang, Xin-Hua, Chen, Tao, Tang, Ya-Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4660818/
https://www.ncbi.nlm.nih.gov/pubmed/26607288
http://dx.doi.org/10.1038/srep17120

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4660818/
https://www.ncbi.nlm.nih.gov/pubmed/26607288
http://dx.doi.org/10.1038/srep17120

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