@article{roulliergall:hal-02893525, TITLE = {{Influence of regionality and maturation time on the chemical fingerprint of whisky}}, AUTHOR = {Roullier-Gall, Chlo{\'e} and Signoret, Julie and Coelho, Christian and Hemmler, Daniel and Kajdan, Mathieu and Lucio, Marianna and Sch{\"a}fer, Bernhard and Gougeon, R{\'e}gis and Schmitt-Kopplin, Philippe}, URL = {https://u-bourgogne.hal.science/hal-02893525}, JOURNAL = {{Food Chemistry}}, PUBLISHER = {{Elsevier}}, VOLUME = {323}, PAGES = {126748}, YEAR = {2020}, MONTH = Sep, DOI = {10.1016/j.foodchem.2020.126748}, KEYWORDS = {Authentication ; Chemometrics ; Geographical origin ; Maturation time ; Metabolomics ; Whisky}, PDF = {https://u-bourgogne.hal.science/hal-02893525/file/S0308814620306105.pdf}, HAL_ID = {hal-02893525}, HAL_VERSION = {v1}, }