ArticleMolecules (Basel, Switzerland)2026

Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS.

Xiaoduo Ma et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.