Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity

Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity

Some edible truffle species are more sought after and expensive than others while they have a similar colour and appearance. This therefore leads to high risk of fraud. To prevent these frauds, this study proposes to explore the chemical composition and antioxidant capacity to discriminate the six-t...

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Bibliographic Details
Main Authors: Cristina Valencia-Sullca, Anja Rakotondramavo, Catherine Verret, Jean-Philippe Blondeau, Sullivan Renouard
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2024-07-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
antioxidant activity
atomic absorption
atr-ftir
colour parameters
tuber species
Online Access:https://journal.pan.olsztyn.pl/Truffle-Species-Discrimination-Based-on-Their-Chemical-Composition-Chromaticity-Coordinates,191035,0,2.html
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https://journal.pan.olsztyn.pl/Truffle-Species-Discrimination-Based-on-Their-Chemical-Composition-Chromaticity-Coordinates,191035,0,2.html

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