Characterization of the Key Aroma Compounds in an American...

Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies

Poisson, Luigi, Schieberle, Peter
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Volume:
56
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf800383v
Date:
July, 2008
File:
PDF, 288 KB
english, 2008
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