Journal ArticleOPEN ACCESS

Errata - Flavour components of whiskey. III. Ageing changes in the low-volatility fraction.

South African Journal of Enology & Viticulture (2017) 23(1)
DOI: 10.21548/23-1-2153
N/ACitations
Citations of this article
10Readers
Mendeley users who have this article in their library.

Abstract

The volatile compounds isolated from whiskey by fractional vacuum distillation were identified by two-dimensional capillary gas chromatography/mass spectrometry. Changing levels with ageing were quantified for the most abundant compounds by direct split ...

Cite

CITATION STYLE

APA

(2017). Errata - Flavour components of whiskey. III. Ageing changes in the low-volatility fraction. South African Journal of Enology & Viticulture, 23(1). https://doi.org/10.21548/23-1-2153

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free