From Fermented Wash to New Make Spirit: Assessing the Evolution of Flavour Characteristics of Scotch Whisky Using Lab-Scale Process Simulations.

MLA

Daute, Martina, et al. “From Fermented Wash to New Make Spirit: Assessing the Evolution of Flavour Characteristics of Scotch Whisky Using Lab-Scale Process Simulations.” Beverages, vol. 9, no. 2, June 2023, p. 37. EBSCOhost, https://doi.org/10.3390/beverages9020037.

APA

Daute, M., Baxter, I., Harrison, B., Walker, G., & Jack, F. (2023). From Fermented Wash to New Make Spirit: Assessing the Evolution of Flavour Characteristics of Scotch Whisky Using Lab-Scale Process Simulations. Beverages, 9(2), 37. https://doi.org/10.3390/beverages9020037

Chicago

Daute, Martina, Irene Baxter, Barry Harrison, Graeme Walker, and Frances Jack. 2023. “From Fermented Wash to New Make Spirit: Assessing the Evolution of Flavour Characteristics of Scotch Whisky Using Lab-Scale Process Simulations.” Beverages 9 (2): 37. doi:10.3390/beverages9020037.