The physicochemical characteristics, volatile profiles and sensory attributes of the ciders made with juices or corresponding pomaces from different apple cultivars
Kang Xu, Wen Liu, Zhiyun Zhao, Xinying Wang, Dongxiao Sun‐Waterhouse, Mengmeng Guo
Topics & Concepts
Food scienceCultivarChemistryBotanyBiologyFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research