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Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies
Poisson, Luigi, Schieberle, PeterVolume:
56
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf800383v
Date:
July, 2008
File:
PDF, 288 KB
english, 2008