Multi-platform metabolomic approach to discriminate ripening markers of black truffles (Tuber melanosporum)

Author:

Caboni PierluigiORCID,Scano PaolaORCID,Sanchez Sergio,Garcia-Barreda Sergi,Corrias Francesco,Marco Pedro

Funder

Fondazione Banco di Sardegna

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Dual influence of the carbon source and L-methionine on the synthesis of sulfur compounds in the cheese-ripening yeast Geotrichum candidum;Arfi;Applied Microbiology and Biotechnology,2003

2. Genome-wide analysis of cell wall-related genes in Tuber melanosporum;Balestrini;Current Genetics,2012

3. Sulfur compounds production by Geotrichum candidum from L-methionine: Importance of the transaminase step;Bonnarme;FEMS Microbiology Letters,2001

4. L-Methionine: Degradation potentiality of cheese-ripening microorganisms;Bonnarme;Journal of Dairy Research,2001

5. What is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach;Campo;LWT-Food Science and Technology,2017

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