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 févr. 2025
À propos de cet article
Publié en ligne: 15 févr. 2025
Pages: 195 - 206
Reçu: 25 oct. 2024
Accepté: 28 déc. 2024
DOI: https://doi.org/10.2478/aucft-2024-0016
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© 2024 Younés Noutfia et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
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