Harrison, B.M., and Priest, F.G. 2009. Composition of peaks used in the preparation of malt for Scotch whisky production - influence of geographical source and extraction depth. J. Agric. Food Chem. 57:2385-2391.
Citation: El-Sayed AM 2025. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2025 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 22-January-2025