Takehiko Hiura, Annie E. Hill, Ryoji Takata, Calum P. Holmes
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引用次数: 0
Abstract
There is an increasing drive across the global distilling industry for a greater understanding of the development of sensory properties in whisky. Origins of the fruity aroma descriptor have been r...
期刊介绍：
The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.
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