I'm working on the sanitary control of truffles that are on the market (fresh and preserved).
Microbiological, Chemical, Mycological control.
For the mycological control I would need:
0.5-1 gram of T.himalayense, T.sinense, T.pseudohimalyense, T.pseudoexcavatum.
They are useful even if they are dried.
This for not to use photos of others.
I can reciprocate with mushrooms (epigeal and underground) of our Tuscan-Ligurian-Emilian Apennines soon as the growing season .
Can anyone help me ?