Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction

R Splivallo, S Bossi, M Maffei, P Bonfante - Phytochemistry, 2007 - Elsevier
Stir bar sorptive extraction (SBSE) was applied in head space mode (HS), coupled with
GC/MS, to compare the aroma profile of three truffle species. A total of 119 volatile organic …
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Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction.

R Splivallo, S Bossi, M Maffei, P Bonfante - 2007 - cabidigitallibrary.org
Stir bar sorptive extraction (SBSE) was applied in head space mode (HS), coupled with
GC/MS, to compare the aroma profile of three truffle species. A total of 119 volatile organic …

[引用][C] Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction

R Splivallo, S Bossi, M Maffei, P Bonfante - Phytochemistry, 2007 - cir.nii.ac.jp
Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction |
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Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction

R Splivallo, S Bossi, M Maffei… - Phytochemistry, 2007 - pubmed.ncbi.nlm.nih.gov
Stir bar sorptive extraction (SBSE) was applied in head space mode (HS), coupled with
GC/MS, to compare the aroma profile of three truffle species. A total of 119 volatile organic …

[引用][C] Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction

R SPLIVALLO, S BOSSI, M MAFFEI… - …, 2007 - pascal-francis.inist.fr
Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction
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[PDF][PDF] Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction

R Splivallo, S Bossi, M Maffei, P Bonfante - Phytochemistry, 2007 - academia.edu
Stir bar sorptive extraction (SBSE) was applied in head space mode (HS), coupled with
GC/MS, to compare the aroma profile of three truffle species. A total of 119 volatile organic …

Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction.

R Splivallo, S Bossi, M Maffei, P Bonfante - Phytochemistry, 2007 - europepmc.org
Stir bar sorptive extraction (SBSE) was applied in head space mode (HS), coupled with
GC/MS, to compare the aroma profile of three truffle species. A total of 119 volatile organic …

Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction

R Splivallo, S Bossi, M Maffei, P Bonfante - Phytochemistry, 2007 - infona.pl
Stir bar sorptive extraction (SBSE) was applied in head space mode (HS), coupled with
GC/MS, to compare the aroma profile of three truffle species. A total of 119 volatile organic …

[引用][C] Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction

R Splivallo, S Bossi, M Maffei, P Bonfante - Phytochemistry, 2007 - ui.adsabs.harvard.edu
Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction -
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[引用][C] Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction

R Splivallo, S Bossi, M Maffei, P Bonfante - 2007