Fermentation Process Optimization for High 2-Phenylethanol Aroma Whisky.

Tuerxun K, Ding Z, Luo X, Zhou S.

DOI: 10.3390/ijms27114759
Published: 2026-05-25
Container: Int J Mol Sci
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/ijms27114759,
  title = {Fermentation Process Optimization for High 2-Phenylethanol Aroma Whisky.},
  author = {Tuerxun K and  Ding Z and  Luo X and  Zhou S.},
  year = {2026},
  journal = {Int J Mol Sci},
  doi = {10.3390/ijms27114759},
  url = {https://doi.org/10.3390/ijms27114759}
}

RIS

TY  - JOUR
TI  - Fermentation Process Optimization for High 2-Phenylethanol Aroma Whisky.
AU  - Tuerxun K
AU  -  Ding Z
AU  -  Luo X
AU  -  Zhou S.
PY  - 2026
JO  - Int J Mol Sci
DO  - 10.3390/ijms27114759
UR  - https://doi.org/10.3390/ijms27114759
ER  -

APA

K, T., Z, D., X, L., & S., Z. (2026). Fermentation Process Optimization for High 2-Phenylethanol Aroma Whisky.. Int J Mol Sci. https://doi.org/10.3390/ijms27114759

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europe-pmc · retrieved 2026-09-25T01:00:15.039Z