Effect of chitosan and gum Arabic with natamycin on the aroma profile and bacterial community of Australian grown black Périgord truffles (Tuber melansoporum) during storage
Kenny S. O. Choo, Maike Bollen, Joshua T. Ravensdale, Gary A. Dykes, Ranil Coorey
Topics & Concepts
TruffleNatamycinAromaFood scienceActinobacteriaPopulationProteobacteriaHorticultureBotanyChemistryBiologyBacteriaSociologyGeneticsDemography16S ribosomal RNANanocomposite Films for Food PackagingMeat and Animal Product QualityEssential Oils and Antimicrobial Activity