Arnold, Robert J., Alejandra Ochoa, Chris R. Kerth, Rhonda K. Miller, and Seth C. Murray. “Assessing the Impact of Corn Variety and Texas Terroir on Flavor and Alcohol Yield in New-Make Bourbon Whiskey.” PLOS ONE 14, no. 8 (2019): e0220787. https://doi.org/10.1371/journal.pone.0220787.
The supplied chemical matrices label their values Area. Milled corn contains 52 compound columns and new make 68, each with 30 observations. Numerous zero entries and duplicate-like names remain in the originals.
Arnold, Robert J., Alejandra Ochoa, Chris R. Kerth, Rhonda K. Miller, and Seth C. Murray. “Assessing the Impact of Corn Variety and Texas Terroir on Flavor and Alcohol Yield in New-Make Bourbon Whiskey.” PLOS ONE 14, no. 8 (2019): e0220787. https://doi.org/10.1371/journal.pone.0220787.
S2 Sheet1 B2:BE32; S8 B2:BU32
Arnold et al., “Corn Variety and Texas Terroir,” S2 Sheet1 B2:BE32; S8 B2:BU32.
S2 Sheet1 B2:BE32; S8 B2:BU32
Peak area is not a calibrated concentration, odor-activity value or safety assessment. Do not merge differently labeled compounds or interpret zeros as universal chemical absence without method support.
No access → No access
Source and locator
S2 Sheet1 B2:BE32; S8 B2:BU32
Arnold, Robert J., Alejandra Ochoa, Chris R. Kerth, Rhonda K. Miller, and Seth C. Murray. “Assessing the Impact of Corn Variety and Texas Terroir on Flavor and Alcohol Yield in New-Make Bourbon Whiskey.” PLOS ONE 14, no. 8 (2019): e0220787. https://doi.org/10.1371/journal.pone.0220787.
Supported use
The supplied chemical matrices label their values Area. Milled corn contains 52 compound columns and new make 68, each with 30 observations. Numerous zero entries and duplicate-like names remain in the originals.
Peak area is not a calibrated concentration, odor-activity value or safety assessment. Do not merge differently labeled compounds or interpret zeros as universal chemical absence without method support.
Needs Review for publication use; no History placement.