The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies
Author:
Affiliation:
1. Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 90-924 Lodz, Wolczanska 171 /173 Poland
Funder
Polish National Centre for Research and Development
Publisher
Wiley
Subject
Food Science
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