Aroma compounds in eleven edible mushroom species: relationship between volatile profile and sensorial characteristics
Wild edible mushrooms, are consumed a lot in many countries, being cooked or eaten in salads. Their culinary and commercial value is mainly due to their organoleptic properties, namely aroma and flavour. In addition, the aroma is very characteristic for each mushroom species, which determines the di...
| Autor principal: | |
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| Outros Autores: | , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2011
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/5735 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/5735 |