Taste-active compounds in a traditional Italian food: 'lampascioni'.

Abstract

Nature is a rich source of taste-active compounds, in particular of plant origin, many of which have unusual tastes. Many of these are found in traditional food, where spontaneous plants are used as ingredients. Some taste-active compounds were identified in the bulbs of Muscari comosum, a spontaneous plant belonging to the family of the Liliaceae, very… (More)
DOI: 10.1002/cbdv.200890095

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