Differentiation of peats used in the preparation of malt for scotch whisky production using fourier transform infrared spectroscopy

Journal of the Institute of Brewing

Volumn 112, Issue 4, 2006, Pages 333-339

  Harrison, Barry ^a,b   Ellis, Joanne ^c   Broadhurst, David ^c   Reid, Ken ^b   Goodacre, Royston ^c   Priest, Fergus G ^a  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

^b Scotch Whisky Research Institute   (United Kingdom)

^c UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Fourier transform infrared spectroscopy; Peat; Principal component discriminant function analysis; Scotland

Indexed keywords

EID: 33847217251     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2006.tb00739.x     Document Type: Article

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