The Influence of Active Compounds of Wood Chips Made from Various Wood Species on the Antioxidant, Physicochemical and Sensory Properties of Apple Brandies
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15. Feb. 2025
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Online veröffentlicht: 15. Feb. 2025
Seitenbereich: 195 - 206
Eingereicht: 25. Okt. 2024
Akzeptiert: 28. Dez. 2024
DOI: https://doi.org/10.2478/aucft-2024-0016
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© 2024 Younés Noutfia et al., published by Sciendo
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Liubko, Maryna
Department of Fermentation Technology and Microbiology, University of Agriculture in KrakowCracow, Poland
Duda, Aleksandra
Department of Fermentation Technology and Microbiology, University of Agriculture in KrakowCracow, Poland
Tarko, Tomasz
Department of Fermentation Technology and Microbiology, University of Agriculture in KrakowCracow, Poland