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Publikováno v:
Acta Agriculturae Slovenica, Vol 119, Iss 4 (2023)
Fruit spirits must have an aroma of the raw material, which is balanced by ethanol. Since many aroma compounds are more soluble in ethanol than in water, ethanol is the most important carrier of aroma compounds. The alcohol concentration seems to be
Externí odkaz:
https://doaj.org/article/f70def8793fb4cc0a666674e6df3b7ce