Enhanced Duration of Truffle Sauce Preservation due to Addition of Linoleic Acid
Cluster analysis (complete linkage clustering). Data from truffle sauces added with (a) stearic acid and (b) linoleic acid. Ordinal numbers referred to data from experiments as indicated in Table 1: 1–3 to P1.1/4–6 to P2.1/7–9 to P3.1/10–12 to P4.1/13–15 to P1.C/16–18 to P2.C/19–21 to P3.C/22–24 to P4.C. Ordinal numbers referred to data from experiments as indicated in Table 1: 1–3 to P1.C/4–6 to P1.2/7–9 to P2.C/10–12 to P2.2/13–15 to P3.C/16–18 to P3.2/19–21 to P4.C/22–24 to P4.2.
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