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Publikováno v:
In Food Chemistry: X 30 October 2024 23
Publikováno v:
Shipin Kexue, Vol 44, Iss 10, Pp 341-350 (2023)
In order to explore the effect of different distillation methods on the key aroma compounds of whisky, the aroma composition of base whisky produced by two different distillation methods: double distillation in pot stills and continuous distillation
Externí odkaz:
https://doaj.org/article/798467e1c19f416fa48aea8d43d61a73