Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles
Crossref DOI link: https://doi.org/10.1007/s13197-015-1843-y
Published Online: 2015-04-17
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Derossi, A.
Iliceto, A.
De Pilli, T.
Severini, C.
Text and Data Mining valid from 2015-04-17