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Research Articles
Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development
Rūtelė Marčiulionytėa International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK
https://orcid.org/0000-0002-1606-9091View further author information
Colin Johnstonb Crisp Malt, Fakenham, Norfolk, UKView further author information
, Dawn L. Maskella International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK
https://orcid.org/0000-0002-6773-1612View further author information
Jack Mayoc Holyrood Distillery, Edinburgh, UKView further author information
, David Robertsonc Holyrood Distillery, Edinburgh, UKView further author information
, David Griggsb Crisp Malt, Fakenham, Norfolk, UKView further author information
& Calum P. Holmesa International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UKCorrespondence[email protected]
https://orcid.org/0000-0003-0493-6781View further author information
Pages 329-340
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Received 18 Aug 2021, Accepted 23 Jan 2022, Published online: 08 Apr 2022
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