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2004•Unpublished venueRequires access

The contribution of MMFDS to the flavour of Scotch whisky.

Stuart H. Watts, R. N. Fotheringham, James M. Brosnan, Philip G. Meaden, H. Komura, J. H. Bryce, G. G. Steward

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Key concepts: Flavour, Biology, Food science

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