Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori: Characterisation and threshold measurement of compounds in Honkaku shochu

Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori: Characterisation and threshold measurement of compounds in Honkaku shochu

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Veröffentlicht in:Journal of the Institute of Brewing 2020, Vol.126 (1), p.131-135
Hauptverfasser: Osafune, Yukio, Toshida, Kenji, Han, Jinshun, Isogai, Atsuko, Mukai, Nobuhiko
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container_title Journal of the Institute of Brewing
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creator Osafune, Yukio
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Han, Jinshun
Isogai, Atsuko
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description
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source Wiley Online Library Journals Frontfile Complete; EZB-FREE-00999 freely available EZB journals
title Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori: Characterisation and threshold measurement of compounds in Honkaku shochu
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