IMPACT OF THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS ON THE AROMA PROFILE AND SENSORY QUALITY OF DISTILLATES PRODUCED FROM TWO FIG (Ficus carica L.) CULTIVARS
The aim of this research was to investigate the influence of immobilized cell fermentation on aroma and sensory characteristics of distillates produced from two fig varieties commonly grown in Croatia (Petrovača bijela and Petrovača crna). Distillate samples were produced both by classical and immob...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Agrobitechnical Sciences Osijek
2017-01-01
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| Series: | Poljoprivreda |
| Online Access: | http://hrcak.srce.hr/file/269647 |