Analysis of the flavor of aged spirits made from sweet potato and rice by gas chromatography–mass spectrometry
Crossref DOI link: https://doi.org/10.1007/s10068-017-0250-8
Published Online: 2017-12-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lee, Soo Jin
Kwon, Hee-Suk
Shin, Woo-Chang
Choi, Jin Young
Noh, Bong Soo http://orcid.org/0000-0002-6336-2258
License valid from 2017-12-12