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Aroma compounds in whisky new distillates were separated by centrifugal counter-current chromatography. More polar compounds, such as alcohols and aldehydes, were easily separated from less polar esters and acetals as were expected. Moreover, less po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69dddd2aca3eb90947e921aeed5a7b6c
https://doi.org/10.1016/s0167-4501(06)80263-3
https://doi.org/10.1016/s0167-4501(06)80263-3
