Extraction and trapping of truffle flavoring compounds into food matrices using supercritical CO2
Eva Tejedor‐Calvo, Pedro Marco, Peter Spègel, Cristina Soler‐Rivas
Topics & Concepts
TruffleSupercritical fluidExtraction (chemistry)Supercritical fluid extractionChemistryTrappingFood scienceSupercritical carbon dioxideChromatographyAlkaneOrganic chemistryHydrocarbonBiologyBotanyEcologyChromatography in Natural ProductsAnalytical Chemistry and ChromatographyFermentation and Sensory Analysis