Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds

Published 2019 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds
Authors
Keywords
Peated whisky, Volatile phenols, Volatilome, Flavor, Key odorants, GC×GC-ToF MS
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 107, Issue -, Pages 56-63
Publisher
Elsevier BV
Online
2019-03-02
DOI
10.1016/j.lwt.2019.02.070

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.