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odor arrangements. Chemical Senses 38(3): 189–209. doi:10.1093/chemse/ bjs141


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Figure 26. Agaricus campestris, meadow mushroom, is a white edible with a pleasant odor and nutty taste. Photo Renée Lebeuf.


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8. Mali, T., M. Mäki, H. Hellén, J. Heinonsalo, J. Bäck, and T. Lundell. 2019. Decomposition of spruce wood and release of volatile organic compounds depend on decay type, fungal interactions and enzyme production patterns. FEMS Microbiology Ecology 95(9) doi:10.1093/femsec/fiz135


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54 FUNGI Volume 14:4 Fall 2021


14. Malheiro, R., P. Guedes de Pinho, S. Soares, A. César da Silva Ferreira, and P. Baptista. 2013. Volatile biomarkers for wild mushrooms species discrimination. Food Research International 54(1): 186–194. doi:10.1016/j. foodres.2013.06.010


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18. Schmidt, R., V. De Jager, D. Zühlke, C. Wolff, J. Bernhardt, K. Cankar, J. Beekwilder, W. van Ijcken, F. Sleutels, W. de Boer, K. Riedel, and P. Garbeva. 2017. Fungal volatile compounds induce production of the secondary metabolite sodorifen in Serratia plymuthica PRI-2C. Scientific Reports 7(862). doi:10.1038/ s41598-017-00893-3


19. Hiscox, J., and L. Boddy. 2017. Armed and dangerous – chemical warfare in wood decay communities. Fungal Biology Reviews 31(4): 169– 184. doi:10.1016/j.fbr.2017.07.001


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