Influence of the manufacturing process on changes in aroma compounds of Bourbon Whiskey

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Translated title of the contribution	Einfluss des Herstellungsprozesses auf Veränderungen der Aromastoffe von Bourbon Whiskey
Original language	English
Title of host publication	Bericht Deutsche Forschungsanstalt für Lebensmittelchemie
Subtitle of host publication	Deutsche Forschungsanstalt für Lebensmittelchemie (Hrsg.)
Place of Publication	Freising
Pages	174
Number of pages	1
State	Published - 2013

Cite this

@inbook{cebc255510c341108ec6cd1498584bad,

title = "Influence of the manufacturing process on changes in aroma compounds of Bourbon Whiskey",

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

year = "2013",

language = "English",

isbn = "978-3-938896-74-7",

pages = "174",

booktitle = "Bericht Deutsche Forschungsanstalt f{\"u}r Lebensmittelchemie",

}

Influence of the manufacturing process on changes in aroma compounds of Bourbon Whiskey. / Frank, Stephanie (First Author); Vocke, Michael (Co-Author); Schieberle, Peter (Last Author).
Bericht Deutsche Forschungsanstalt für Lebensmittelchemie: Deutsche Forschungsanstalt für Lebensmittelchemie (Hrsg.). Freising, 2013. p. 174.

Research output: Chapter in Book/Report/Conference proceeding › Chapter