Usage of FT-ICR-MS Metabolomics for Characterizing the Chemical Signatures of Barrel-Aged Whisky
Roullier-Gall, Chloé, Signoret, Julie, Hemmler, Daniel, Witting, Michael A, Kanawati, Basem, Schäfer, Bernhard, Gougeon, Régis D, Schmitt-Kopplin, Philippe
Published in Frontiers in chemistry (22.02.2018)
Published in Frontiers in chemistry (22.02.2018)
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Influence of regionality and maturation time on the chemical fingerprint of whisky
Roullier-Gall, Chloé, Signoret, Julie, Coelho, Christian, Hemmler, Daniel, Kajdan, Mathieu, Lucio, Marianna, Schäfer, Bernhard, Gougeon, Régis D., Schmitt-Kopplin, Philippe
Published in Food chemistry (01.09.2020)
Published in Food chemistry (01.09.2020)
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