The role of amino acids and fatty acids in the formation of some whisky flavour components

Thumbnail Image
Files
Cheng_The_role.pdf(6.8 MB)
Date
1968
Authors
Cheng, Wen-Song
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Description
Keywords
Citation
URI
http://hdl.handle.net/1993/12718
Collections
FGS - Electronic Theses and Practica