Sensory, Chemical, and Electronic Tongue Assessment of Micro-Oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques

AuthID
 P-003-7DJ
9
Author(s)
Schmidtke, LM
·
Blackman, JW
·
Legin, A
Tipo de Documento
Article
Year published
2010
Publicado
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 58, Número: 8, Páginas: 5026-5033 (8)
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Scopus®
Crossref®20
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Publication Identifiers
Pubmed: 20356080
SCOPUS: 2-s2.0-77951271537
Wos: WOS:000276782100071
Source Identifiers
ISSN: 0021-8561
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