Maturation and flavor chemistry; quantitative discrepancy boundaries must travel with any reused claim.
Full article, supplementary document and workbook read. Source-specific paraphrase with analytical limitations, not independent corroboration.
X-ray and microscopy results support reduced crystalline organization in charred oak and strong loss of detectable C-layer cellulose after aging. Figure 2 gives relative crystallinity about 26.15 in new C versus 59.54 outer, and 3.09 in ten-year C versus 59.24 outer. Table S1 defines the index as percent; the narrative incorrectly attaches diffraction-angle notation to the index. Fluorescence and crystallinity are not direct measurements of dissolved bourbon sugar.
pp.3-5; Figs.2-4; supplementary Table S1 and Fig. S2
pp.3-5; Figs.2-4; supplementary Table S1 and Fig. S2
Checked against complete source package. Recomputed means use supplied numeric observations only; missing dashes remain missing. No claims about unprovided raw assays or sensory outcomes.
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Evidence
Paraphrase, not a direct quotation.
X-ray and microscopy results support reduced crystalline organization in charred oak and strong loss of detectable C-layer cellulose after aging. Figure 2 gives relative crystallinity about 26.15 in new C versus 59.54 outer, and 3.09 in ten-year C versus 59.24 outer. Table S1 defines the index as percent; the narrative incorrectly attaches diffraction-angle notation to the index. Fluorescence and crystallinity are not direct measurements of dissolved bourbon sugar.
Location and context
pp.3-5; Figs.2-4; supplementary Table S1 and Fig. S2. Article pages use the PDF page numbering; supplementary tables and workbook cells refer to their own files.
Annotation
Use for maturation and flavor chemistry. Preserve the distinction between the authors' reported results and our calculation or methodological assessment. This is not sensory evidence.
Verification checklist