Results 121 to 127 of about 438 (127)

The neutral volatile components of Czechoslovak plum brandy

Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung, 1982
Jan Velíšek, Jiří Davídek
exaly  

Factors Affecting the Methanol Content and Yield of Plum Brandy

Journal of Food Science, 2012
exaly  

Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies

European Food Research and Technology, 2012
Vele Tešević
exaly  

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

Food Chemistry, 2016
Dan C Vodnar, Francisc Vasile Dulf, Carmen Socaciu   +2 more
exaly  

PLUM AS A RAW MATERIAL AND ITS INFLUENCE ON THE QUALITY OF BRANDY

2023
exaly  

Volatile fingerprinting of the plum brandies produced from different fruit varieties

Journal of Food Science and Technology, 2017
Katarina Furdíková, Ivan Spánik, Olga Vyviurska   +2 more
exaly  

Terminology used in sensory evaluation of plum brandy sljivovica quality

Journal of Agricultural Sciences (Belgrade), 2005
exaly