Changes in free fatty acids of awamori during aging
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Journal of Fermentation Technology
- Vol. 64 (1) , 11-16
- https://doi.org/10.1016/0385-6380(86)90051-8
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Chemical Mechanisms of Whiskey MaturationAmerican Journal of Enology and Viticulture, 1981
- Volatile Fatty Acids in Some Brands of Whisky, Cognac and RumJournal of Food Science, 1968
- Studies on Whisky Flavor. Part IIJournal of the agricultural chemical society of Japan, 1963
- Trennung und Identifizierung von Aromastoffen in Weindestillaten I. Mitteilung Trennung und Identifizierung von freien und veresterten FettsäurenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1956