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Open Accesshttps://doi.org/10.1039/d4fb00251b
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Cite Journal: Sustainable Food Technology |  Publication Date: Jan 1, 2024 |
 License type: CC BY-NC 3.0 |
The chemical composition of whisky spirits produced using malt smoked with spent coffee grounds or traditionally peated were established using high resolution 1H NMR spectroscopy and FT-ICR-MS. Extracts of malts...
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