Protecting Scotch Whisky against Real and Perceived Food Safety Risks and Challenges to Flavour Sustainability using Advanced Spectroscopic Techniques

Uhrin, Dusan (Principal Investigator)

School of Chemistry

Status	Finished
Effective start/end date	1/10/14 → 30/09/18

Funding

UK industry, commerce and public corporations: £40,000.00

1 Article

Analysis of Scotch Whisky by 1H NMR and chemometrics yields insight into its complex chemistry
Kew, W., Goodall, I. & Uhrín, D., 20 Jun 2019, (E-pub ahead of print) In: Food Chemistry. 298, p. 125052
Research output: Contribution to journal › Article › peer-review

Open Access
File