Geoffrey R. Scollary
AuthID: R-00F-AM3
1
TÃTULO: Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques Full Text
AUTORES: Leigh M Schmidtke; Alisa Rudnitskaya ; Anthony J Saliba; John W Blackman; Geoffrey R Scollary; Andrew C Clark; Douglas N Rutledge; Ivonne Delgadillo ; Andrey Legin;
PUBLICAÇÃO: 2010, FONTE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 58, NÚMERO: 8
AUTORES: Leigh M Schmidtke; Alisa Rudnitskaya ; Anthony J Saliba; John W Blackman; Geoffrey R Scollary; Andrew C Clark; Douglas N Rutledge; Ivonne Delgadillo ; Andrey Legin;
PUBLICAÇÃO: 2010, FONTE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 58, NÚMERO: 8
2
TÃTULO: Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis Full Text
AUTORES: Rudnitskaya, A ; Schmidtke, LM; Delgadillo, I ; Legin, A; Scollary, G;
PUBLICAÇÃO: 2009, FONTE: ANALYTICA CHIMICA ACTA, VOLUME: 642, NÚMERO: 1-2
AUTORES: Rudnitskaya, A ; Schmidtke, LM; Delgadillo, I ; Legin, A; Scollary, G;
PUBLICAÇÃO: 2009, FONTE: ANALYTICA CHIMICA ACTA, VOLUME: 642, NÚMERO: 1-2
