Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit (2021)
Attributed to:
Exploiting yeast diversity in whisky fermentation for biocatalysis of desirable flavour compounds
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.3390/app11041410
Publication URI: http://dx.doi.org/10.3390/app11041410
Type: Journal Article/Review
Parent Publication: Applied Sciences
Issue: 4