Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra-high-pressure treatments
Tingcai Yan, Ziqing Liu, Menghan Zhao, Xiaoguang Tang, Hui Yin Tan, Zhimin Xu, Yixiao Shen, Chi‐Tang Ho
Topics & Concepts
ChemistryFood scienceTasteHigh pressureEngineeringEngineering physicsFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life Management