Journal of Food Quality / 2019 / Article / Fig 1

Research Article

Enhanced Duration of Truffle Sauce Preservation due to Addition of Linoleic Acid

Figure 1

Classes of compounds according to Table 2. (a) Acids. (b) Alcohols. (c) Aldehydes. (d) Aromatics. (e) Esters. (f) Furan derivatives. (g) Ketones. (h) Monoterpenes. (i) Oxygenated monoterpenes. (j) Paraffins. (k) Sesquiterpenes. (l) Sulfur compounds.

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