The influence of cultivar of apple-tree and yeasts used for fermentation on the concentration of volatile compounds in ciders and their sensory properties
Authors: Tomasz Tarko, Paweł Sroka, Aleksandra Duda-Chodak, Magdalena Januszek
Published in: Journal of Food and Nutrition Research
Publication type: article
Subject areas: Agricultural and Biological Sciences; Nursing
SJR best quartile: Q3