Characterisation of Chinese alcoholic beverages by their congener contents
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 31 (5) , 503-509
- https://doi.org/10.1002/jsfa.2740310513
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Major congeners of australian and imported brandies and other spirits as indicators of authenticityJournal of the Science of Food and Agriculture, 1976
- Mechanism of major congener formation in alcoholic grain fermentationsJournal of Agricultural and Food Chemistry, 1970
- The analysis and composition of potable spirits: determination of C3, C4 and C5 alcohols in whisky and brandy by direct gas chromatographyThe Analyst, 1966
- The determination of higher alcohols in potable spirits: comparison of colorimetric and gas-chromatographic methodsThe Analyst, 1965
- Some analytical methods applicable to furan and its derivativesThe Analyst, 1947