Differences and variations in key aroma components of whisky in different vintage and cask types

YANG Yunxia, LU Jun, WANG Deliang, SONG Xulei, ZHANG Fuyu, YANG Yigong, ZHONG Chonghu, HUANG Rui

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (17) : 351-356.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (17) : 351-356. DOI: 10.13995/j.cnki.11-1802/ts.041540

Differences and variations in key aroma components of whisky in different vintage and cask types

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(17): 351-356 https://doi.org/10.13995/j.cnki.11-1802/ts.041540

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