Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing

By N. Christoph, C. Bauer-Christoph. 2007

99 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/487b3879426c479f411a0d1f56d84e0702dff1ca

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. J. Golding
2. Q. Vuong
3. C. Stathopoulos
4. S. Chockchaisawasdee
5. Konstantinos Papoutsis

Citations in the corpus

• Sweet cherry: Composition, postharvest preservation, processing and trends for its future use (2016, background): “The cherry pits contain a compound called amygdalin which when subject to enzymatic degradation produces benzaldehyde (Christoph & Bauer-Christoph, 2007).”