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Partial characterization of aroma produced by submerged culture of morel mushroom mycelium

1995

Bensoussan, M. (Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France). Departement de Microbiologie Biotechnologie) | Tisserand, E. | Kabbaji, W. | Roussos, S.

AGROVOC Keywords
analyse organoleptique champignon comestible compuestos del sabor cultivo in vitro culture in vitro edible fungi flavour compounds in vitro culture micelio morchella mycelium odeur olor organoleptic analysis setas comestibles smell
Bibliographic information
Volume 16 Issue 1 ISSN 0181-1584
Pagination
pp. 65-75
Other Subjects
Compose de la flaveur; Analisis organoleptico
Language
English
Note
Resumes (En, Fr)
22 ref.
Type
Conference; Summary
Conference
Colloque de la Societe Francaise de Microbiologie, Section de Mycologie et Reseau de Mycologie, Montpellier (France), 26-27 Jan 1995
1995-08-15
AGRIS AP
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