Compounds Identified in Whisky, Wine, and Beer: A Tabulation**Reprinted by permission from J. Assoc. Off. Anal. Chem. 52, 1166–1178. Source of original article: National Distillers and Chemical Corporation.-Reference-Cited by-同舟云学术

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Compounds Identified in Whisky, Wine, and Beer: A Tabulation**Reprinted by permission from J. Assoc. Off. Anal. Chem. 52, 1166–1178. Source of original article: National Distillers and Chemical Corporation.

Published:1979 Issue: Volume: Page:505-517
ISSN:
Container-title:Fermented Food Beverages in Nutrition
language:
Short-container-title:

Author:

KAHN J.H.

Publisher

Elsevier

Reference54 articles.

1. Phenols from Grain, Production of Steam-Volatile Phenols during Cooking and Alcoholic Fermentation of Grain

2. Volatile Fatty Acids in Some Brands of Whisky, Cognac and Rum

3. Aromatic congener formation in maturation of alcoholic distillates

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1. Review articles : Alcohol and palliative care;Palliative Medicine;1992-07

2. Correlates of alcoholic beverage preference: traits of persons who choose wine, liquor or beer;Addiction;1990-10

3. Airways Responses to Oral Ethanol in Normal Subjects and in Patients with Asthma;Journal of the Royal Society of Medicine;1982-09

4. AMINO ACID ESTERS IN BEER;Journal of the Institute of Brewing;1981-03-04

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