Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from carob pods (Ceratonia siliqua L.) Journal title: Technologica Acta Authors: Borislav Miličević, Đurđica Ačkar, Jurislav Babić, Antun Jozinović, Radoslav Miličević, Emil Petošić... Subject(s):
