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The Influence of Active Compounds of Wood Chips Made from Various Wood Species on the Antioxidant, Physicochemical and Sensory Properties of Apple Brandies Cover

The Influence of Active Compounds of Wood Chips Made from Various Wood Species on the Antioxidant, Physicochemical and Sensory Properties of Apple Brandies

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 28 (2024): Issue 2 (December 2024)
By: Maryna Liubko,  Aleksandra Duda and  Tomasz Tarko  
Open Access
|Feb 2025

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

tomasz.tarko@urk.edu.pl

Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Cracow, Poland
DOI: https://doi.org/10.2478/aucft-2024-0016 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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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
Keywords:
wood chips,
apple brandy,
maturation,
active compounds,
sensory properties
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 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.

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