Whiskey Composition: Identification of Additional Components by Gas Chromatography‐Mass Spectrometry
- 1 November 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (6), 587-591
- https://doi.org/10.1111/j.1365-2621.1969.tb12096.x
Abstract
No abstract availableKeywords
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- 96. Acid-catalysed hydration of acraldehyde. Kinetics of the reaction and isolation of β-hydroxypropaldehydeJournal of the Chemical Society, 1950