The Influence of Active Compounds of Wood Chips Made from Various Wood Species on the Antioxidant, Physicochemical and Sensory Properties of Apple Brandies
By: Maryna Liubko, Aleksandra Duda and Tomasz Tarko
Authors
Maryna Liubko
Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Cracow, Poland
Aleksandra Duda
Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Cracow, Poland
Tomasz Tarko
Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Cracow, Poland
Language: English
Page range: 195 - 206
Submitted on: Oct 25, 2024
Accepted on: Dec 28, 2024
Published on: Feb 15, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2025 Maryna Liubko, Aleksandra Duda, Tomasz Tarko, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.