Variations in truffle aroma during processing and storage: From aroma degradation to emerging encapsulation strategies

Trends in Food Science & Technology 2026 Open access

Read full text

Authors: Yanyan Lao, Dianne S. Lee, Adam Wilson, Yong Wang, Cordelia Selomulya

DOI: 10.1016/j.tifs.2026.105729

Cited by: 1

References: 86

Fields of Study & Subjects

Microencapsulation and Drying Processes Food Drying and Modeling Fermentation and Sensory Analysis

References 86