Poisson, Luigi, and Peter Schieberle. “Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies.” Journal of Agricultural and Food Chemistry 56 (2008): 5820–5826. https://doi.org/10.1021/jf800383v.
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Poisson, Luigi, and Peter Schieberle. “Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies.” Journal of Agricultural and Food Chemistry 56 (2008): 5820–5826. https://doi.org/10.1021/jf800383v.
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Poisson and Schieberle, “Key Aroma Compounds in Bourbon.”
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Full citation
Poisson, Luigi, and Peter Schieberle. “Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies.” Journal of Agricultural and Food Chemistry 56 (2008): 5820–5826. https://doi.org/10.1021/jf800383v.
Short citation
Poisson and Schieberle, “Key Aroma Compounds in Bourbon.”
Bibliography entry
Poisson, Luigi, and Peter Schieberle. “Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies.” Journal of Agricultural and Food Chemistry 56 (2008): 5820–5826. https://doi.org/10.1021/jf800383v.
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