About: Volatile organic compounds from a Tuber melanosporum fermentation system

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Attributes	Values
rdf:type	Item
description	article (en) wetenschappelijk artikel (nl) наукова стаття, опублікована в грудні 2012 (uk) im Dezember 2012 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q57699835-39F903BA-60E0-4C36-8917-1C7C3479B5A1
publication date	2012-07-14 00:00:00Z (xsd:dateTime)
author name string	wds:Q57699835-0EF5932A-02BC-462E-955E-F63E0B644F44 wds:Q57699835-5B8C715C-1335-46B3-8F1B-2679CE00273C wds:Q57699835-7045E940-B186-4450-B9DE-8C7271136B58 wds:Q57699835-808E79DF-8B33-4EC4-83F8-AC35BAA530F2
author name string	Hong-Mei Li Guan Wang Yuan-Yuan Li Ya-Jie Tang
rdfs:label	Volatile organic compounds from a Tuber melanosporum fermentation system (en) Volatile organic compounds from a Tuber melanosporum fermentation system (nl)
skos:prefLabel	Volatile organic compounds from a Tuber melanosporum fermentation system (en) Volatile organic compounds from a Tuber melanosporum fermentation system (nl)
name	Volatile organic compounds from a Tuber melanosporum fermentation system (en) Volatile organic compounds from a Tuber melanosporum fermentation system (nl)
author	wds:Q57699835-96A94F5A-D4E7-4959-A582-6C2D80DDEA6D
author	Jian-Jiang Zhong
title	wds:Q57699835-4450E8A2-7C1E-4ECA-95B8-6B5419243A38
title	Volatile organic compounds from a Tuber melanosporum fermentation system (en)
page(s)	wds:Q57699835-138BDEED-6A3B-44AC-A4E3-E3F340CEB5DA
page(s)	2628-2637
instance of	wds:Q57699835-3A85E7B7-B24A-4543-8627-61044B0E9820
instance of	scholarly article
main subject	wds:Q57699835-64DF61E3-4A37-4266-8713-FF76752B79FE wds:Q57699835-6F7F2724-529C-41F4-B57E-95EF75066B28
main subject	volatile organic compound Tuber melanosporum
PubMed ID	wds:Q57699835-097FB822-4788-450F-97D1-09880D335294
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/22980851
PubMed ID	22980851
published in	wds:Q57699835-A845394D-E007-4E82-916E-BBEC532FB45F
published in	Food Chemistry
issue	wds:Q57699835-8810D034-6C44-4469-8D5A-E0BBB70AD561
volume	wds:Q57699835-BD57CF18-DA1C-45CE-8D55-DB6B9D266318
issue	4
volume	135
DOI	wds:Q57699835-2548D692-4D69-4766-813E-9B07BA5BB3DE
DOI	http://dx.doi.org/10.1016/J.FOODCHEM.2012.07.013
DOI	10.1016/J.FOODCHEM.2012.07.013
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q57699835
is cites work of	The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach Metabolism of L-methionine linked to the biosynthesis of volatile organic sulfur-containing compounds during the submerged fermentation of Tuber melanosporum Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation Screening of the key volatile organic compounds of Tuber melanosporum fermentation by aroma sensory evaluation combination with principle component analysis Novel Cerebrosides Isolated from the Fermentation Mycelia ofTuber indicum Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies Volatile organic compounds in truffle (Tuber magnatum Pico): comparison of samples from different regions of Italy and from different seasons Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway.
is cites work of	wds:Q26799368-AAB798C3-61A8-4110-AA42-8BFD9D7CB8A1 wds:Q38330388-8EC6EB85-7E9B-4539-9FBA-EEBC79A47F8A wds:Q36363776-8F511F7D-19E8-42FA-8DD2-A37C454641AE wds:Q45145687-CED19FD5-21E8-4E3A-A888-618C0FF8BBF0 wds:Q55409308-5E8F6FBB-99D6-4E26-8F45-F504AA0B981B wds:Q35902203-FAD70217-EB57-40DC-AAA0-DB2C98D8D727 wds:Q36321960-34A67EDA-0DAD-42E3-9A72-1E3812377583 wds:Q78234879-791E3F04-3CF0-492B-ABC3-B4F8D301B92B

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