Citations (40)
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Akira Wanikawa. (2020) Flavors in Malt Whisky: A Review. Journal of the American Society of Brewing Chemists 78:4, pages 260-278.
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Akira Wanikawa, Kenji Hosoi & Taro Kato. (2000) Conversion of Unsaturated Fatty Acids to Precursors of γ-Lactones by Lactic Acid Bacteria during the Production of Malt Whisky. Journal of the American Society of Brewing Chemists 58:2, pages 51-56.
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Articles from other publishers (38)
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