APA (7th ed.) Citation

Lohrmann, J., Burini, J. A., Bruzone, C., Libkind, D., & Moliné, M. (2025). Whisky innovation using Patagonian yeasts to diversify flavour and aroma. Journal of the Institute of Brewing, 131(3), 174. https://doi.org/10.58430/jib.v131i3.78

Chicago Style (17th ed.) Citation

Lohrmann, Josefina, Julieta A. Burini, Clara Bruzone, Diego Libkind, and Martín Moliné. "Whisky Innovation Using Patagonian Yeasts to Diversify Flavour and Aroma." Journal of the Institute of Brewing 131, no. 3 (2025): 174. https://doi.org/10.58430/jib.v131i3.78.

MLA (9th ed.) Citation

Lohrmann, Josefina, et al. "Whisky Innovation Using Patagonian Yeasts to Diversify Flavour and Aroma." Journal of the Institute of Brewing, vol. 131, no. 3, 2025, p. 174, https://doi.org/10.58430/jib.v131i3.78.