[HTML][HTML] Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
M Vahdatzadeh, R Splivallo - Scientific reports, 2018 - nature.com
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 …
delicacies. The marked aroma variability observed among truffles of the same species has …
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway.
M Vahdatzadeh, R Splivallo - Scientific Reports, 2018 - europepmc.org
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 …
delicacies. The marked aroma variability observed among truffles of the same species has …
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
M Vahdatzadeh, R Splivallo - Scientific reports, 2018 - publikationen.ub.uni-frankfurt.de
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 …
delicacies. The marked aroma variability observed among truffles of the same species has …
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway.
M Vahdatzadeh, R Splivallo - 2018 - cabidigitallibrary.org
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 …
delicacies. The marked aroma variability observed among truffles of the same species has …
[PDF][PDF] Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
M Vahdatzadeh, R Splivallo - ScIentIFIc RepoRts, 2018 - researchgate.net
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 …
delicacies. The marked aroma variability observed among truffles of the same species has …
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
M Vahdatzadeh, R Splivallo - Scientific Reports, 2018 - ui.adsabs.harvard.edu
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 …
delicacies. The marked aroma variability observed among truffles of the same species has …
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
M Vahdatzadeh, R Splivallo - Scientific reports, 2018 - pubmed.ncbi.nlm.nih.gov
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 …
delicacies. The marked aroma variability observed among truffles of the same species has …
[HTML][HTML] Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
M Vahdatzadeh, R Splivallo - Scientific Reports, 2018 - ncbi.nlm.nih.gov
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 …
delicacies. The marked aroma variability observed among truffles of the same species has …
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway.
M Vahdatzadeh, R Splivallo - Scientific Reports, 2018 - europepmc.org
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 …
delicacies. The marked aroma variability observed among truffles of the same species has …