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Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit (2021)

First Author: Daute M

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