Changes in key odorants from corn to Bourbon whiskey

Stephanie Frank; Michael Vocke; Peter Schieberle

Changes in key odorants from corn to Bourbon whiskey

Stephanie Frank (First Author)
, Michael Vocke (Co-Author)
, Peter Schieberle (Last Author)

Technical University of Munich

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Original language	German
Title of host publication	Current Topics in Flavor Chemistry & Biology. Proceedings of the 10th Wartburg Symposium on Flavor Chemistry & Biology
Editors	T. Hofmann, D Krautwurst, P Schieberle
Place of Publication	Freising
Pages	395-398
Number of pages	4
State	Published - 2014

Cite this

@inbook{a15125232f644e7f93cd0c7c1d141f6a,

title = "Changes in key odorants from corn to Bourbon whiskey",

author = "Stephanie Frank and Michael Vocke and Peter Schieberle",

year = "2014",

language = "Deutsch",

isbn = "978-3-938896-79-2",

pages = "395--398",

editor = "T. Hofmann and D Krautwurst and P Schieberle",

booktitle = "Current Topics in Flavor Chemistry \& Biology. Proceedings of the 10th Wartburg Symposium on Flavor Chemistry \& Biology",

}

Changes in key odorants from corn to Bourbon whiskey. / Frank, Stephanie (First Author); Vocke, Michael (Co-Author); Schieberle, Peter (Last Author).
Current Topics in Flavor Chemistry & Biology. Proceedings of the 10th Wartburg Symposium on Flavor Chemistry & Biology. ed. / T. Hofmann; D Krautwurst; P Schieberle. Freising, 2014. p. 395-398.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

TY - CHAP

T1 - Changes in key odorants from corn to Bourbon whiskey

AU - Frank, Stephanie

AU - Vocke, Michael

AU - Schieberle, Peter

PY - 2014

Y1 - 2014

M3 - Kapitel

SN - 978-3-938896-79-2

SP - 395

EP - 398

BT - Current Topics in Flavor Chemistry & Biology. Proceedings of the 10th Wartburg Symposium on Flavor Chemistry & Biology

A2 - Hofmann, T.

A2 - Krautwurst, D

A2 - Schieberle, P

CY - Freising

ER -