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Aroma characterisation of white truffle by GC-MS and GC-O. Ital. J. Food Sci. 2005, 17, (4), 463-468.

Piloni M
•
Tat L
•
Tonizzo A
•
BATTISTUTTA, Franco
2005
  • journal article

Periodico
ITALIAN JOURNAL OF FOOD SCIENCE
Archivio
http://hdl.handle.net/11390/852696
info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-31644439531
Diritti
metadata only access
Visualizzazioni
4
Data di acquisizione
Apr 19, 2024
Vedi dettagli
google-scholar
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