Work

The contribution of MMFDS to the flavour of Scotch whisky.

Year: 2004

Type: article

Authors: Stuart H. Watts, R. N. Fotheringham, James M. Brosnan, Philip G. Meaden, H. Komura, J. H. Bryce, G. G. Steward

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W7603456

FWCI:

Cites:

Cited by: 2

Related to: 10