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Fermentation process and aroma profile of brandy produced from carob flour
Fermentation process and aroma profile of brandy produced from carob flour
2020
Jasna Mrvčić
Siniša Srečec
Karla Hanousek Čiča
Borna Devčić
Vlatka Petravić-Tominac
Antonija Trontel
Tomislav Bosiljkov
Marijana Blažić
Gordana Čanadi Jurešić
Damir Stanzer
Keywords:
Fermentation
Aroma
Carob flour
Chemistry
Food science
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