Assessment of Flavor Compounds in Blended Malt Whisky Aged with Acacia, Cedar and Oak Wood Using Liquid Chromatography Hyphenated to Electrospray Ionization and Tandem Mass Spectrometry (LC-ESI-MS/MS)
Year: 2024
Type: article
Authors: Daniel A. Díaz, Aleksander Byzdra, Tobias E. Jensen, Nikoline J. Nielsen
Institution: University of Copenhagen
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W4403415366