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Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
Truffles (Tuber spp.) are the fruiting bodies of symbiotic fungi, which are prized food delicacies. The marked aroma variability observed among truffles of the same species has been attributed to a series of factors that are still debated. This is because factors (i.e. genetics, maturation, geograph...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6006436/ https://www.ncbi.nlm.nih.gov/pubmed/29915180 http://dx.doi.org/10.1038/s41598-018-27620-w |