Volatile Fatty Acids in Some Brands of Whisky, Cognac and Rum
- 1 January 1968
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 33 (1) , 88-92
- https://doi.org/10.1111/j.1365-2621.1968.tb00890.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- The role of biotin-dependent carboxylations in biosynthetic reactionsBiochemical Journal, 1967
- The Analysis of Volatile Components of Jamaica RumJournal of Food Science, 1966
- THE AROMA COMPONENTS PRODUCED BY YEAST IN NITROGEN-FREE SUGAR SOLUTIONJournal of the Institute of Brewing, 1966
- The effect of biotin deficiency on the synthesis of fatty acids by yeastBiochimica et Biophysica Acta, 1963
- Fusel OilPublished by Elsevier ,1963
- Studies on Whisky Flavor. Part IIJournal of the agricultural chemical society of Japan, 1963
- BEER FLAVOUR: I. VOLATILE PRODUCTS OF FERMENTATION: A REVIEWJournal of the Institute of Brewing, 1960
- Trennung und Identifizierung von Aromastoffen in Weindestillaten I. Mitteilung Trennung und Identifizierung von freien und veresterten FettsäurenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1956