Bibliography Entry

Walker, Graeme M., and Annie E. Hill. “Saccharomyces cerevisiae in the Production of Whisk(e)y.” Beverages 2, no. 4 (2016): 38. https://doi.org/10.3390/beverages2040038.

Chapters

Citation Category

Citation

Citation ID

1878

Citation Status

Ready

Citation Style

Chicago Notes and Bibliography

Citation Summary

Canonical full-source citation for three verified paraphrase records.

Claims

Drafts

Excerpts

Walker and Hill — strain development opportunitiesWalker and Hill — regulation constrains strain choiceWalker and Hill — yeast shapes yield and congeners

Footnote Text

Full Citation

Walker, Graeme M., and Annie E. Hill. “Saccharomyces cerevisiae in the Production of Whisk(e)y.” Beverages 2, no. 4 (2016): 38. https://doi.org/10.3390/beverages2040038.

Literature Notes

Yeast determines both fermentation performance and congener potential — Walker and Hill

Locator End

15

Locator Start

1

Locator Type

Page

Permalink

Sections

Short Citation

Walker and Hill, “Saccharomyces cerevisiae in the Production of Whisk(e)y.”

Source

No access

Source Section

Verification Notes

Metadata checked against the complete supplied file and available DOI or publisher information.

Whiskey Knowledge Databases › Citations and Footnotes

Full citation

Walker, Graeme M., and Annie E. Hill. “Saccharomyces cerevisiae in the Production of Whisk(e)y.” Beverages 2, no. 4 (2016): 38. https://doi.org/10.3390/beverages2040038.

Short citation

Walker and Hill, “Saccharomyces cerevisiae in the Production of Whisk(e)y.”

Bibliography entry

Walker, Graeme M., and Annie E. Hill. “Saccharomyces cerevisiae in the Production of Whisk(e)y.” Beverages 2, no. 4 (2016): 38. https://doi.org/10.3390/beverages2040038.

Locator coverage

Locator system: Page

Coverage: 1–15

Verification

Metadata checked against the complete supplied file and available DOI or publisher information.