The potential for scotch malt whisky flavour diversification by yeast

Martina Daute^*
, Frances Jack
, Graeme Walker

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)

334 Downloads (Pure)

1 results
- Title(descending)
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Exploiting yeast diversity in whisky fermentations for biocatalysis of desirable flavour compounds
Daute, M. (Author), Walker, G. (Supervisor), Grigor, J. (Supervisor) & Jack, F. (Supervisor), 24 Feb 2022
Student thesis: Doctoral Thesis › PhD

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