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Serbian black truffle Tuber aestivum: Microbiota and effects of different freezing regimes on volatile aroma compounds during storage / Srpski crni tartuf tuber aestivum: mikrobiota I uticaj različitih režima smrzavanja na isparljiiva aromatična jedinjenja tokom skladištenja
(Belgrade : Serbian Chemical Society, 2023)
The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is ...