Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity
Some edible truffle species are more sought after and expensive than others while they have a similar colour and appearance. This therefore leads to high risk of fraud. To prevent these frauds, this study proposes to explore the chemical composition and antioxidant capacity to discriminate the six-t...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-07-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | https://journal.pan.olsztyn.pl/Truffle-Species-Discrimination-Based-on-Their-Chemical-Composition-Chromaticity-Coordinates,191035,0,2.html |
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