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Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques
Research output
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Article
Department of Radiochemistry
Overview
Cite this
L. M. Schmidtke
A. Rudnitskaya
A. J. Saliba
J. W. Blackman
G.R. Scollary
A.C. Clark
D. N. Rutledge
I. Delgadillo
A. Legin
Original language
Undefined
Pages (from-to)
5026-5033
Journal
Journal of Agricultural and Food Chemistry
Volume
58
Issue number
6
State
Published -
2010
ID: 5057502
