Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration

✍ Scribed by Rita, Riekstina-Dolge; Zanda, Kruma; Daina, Karklina; Dalija, Seglina

• Book ID: 122469856
• Publisher: Elsevier
• Year: 2011
• Weight: 318 KB
• Volume: 1
• Category: Article
• ISSN: 2211-601X
• DOI: 10.1016/j.profoo.2011.09.252