Standard
Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques. / Schmidtke, L. M.; Rudnitskaya, A.; Saliba, A. J.; Blackman, J. W.; Scollary, G.R.; Clark, A.C.; Rutledge, D. N.; Delgadillo, I.; Legin, A.
в:
Journal of Agricultural and Food Chemistry, Том 58, № 6, 2010, стр. 5026-5033.
Результаты исследований: Научные публикации в периодических изданиях › статья
Harvard
Schmidtke, LM, Rudnitskaya, A, Saliba, AJ, Blackman, JW, Scollary, GR, Clark, AC, Rutledge, DN, Delgadillo, I & Legin, A 2010, '
Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques',
Journal of Agricultural and Food Chemistry, Том. 58, № 6, стр. 5026-5033.
APA
Schmidtke, L. M., Rudnitskaya, A., Saliba, A. J., Blackman, J. W., Scollary, G. R., Clark, A. C., Rutledge, D. N., Delgadillo, I., & Legin, A. (2010).
Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques.
Journal of Agricultural and Food Chemistry,
58(6), 5026-5033.
Vancouver
Author
Schmidtke, L. M. ; Rudnitskaya, A. ; Saliba, A. J. ; Blackman, J. W. ; Scollary, G.R. ; Clark, A.C. ; Rutledge, D. N. ; Delgadillo, I. ; Legin, A. /
Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques. в:
Journal of Agricultural and Food Chemistry. 2010 ; Том 58, № 6. стр. 5026-5033.
BibTeX
@article{f48757771f444b3ab017f6b11d139296,
title = "Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques",
author = "Schmidtke, {L. M.} and A. Rudnitskaya and Saliba, {A. J.} and Blackman, {J. W.} and G.R. Scollary and A.C. Clark and Rutledge, {D. N.} and I. Delgadillo and A. Legin",
year = "2010",
language = "не определен",
volume = "58",
pages = "5026--5033",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "6",
}
RIS
TY - JOUR
T1 - Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques
AU - Schmidtke, L. M.
AU - Rudnitskaya, A.
AU - Saliba, A. J.
AU - Blackman, J. W.
AU - Scollary, G.R.
AU - Clark, A.C.
AU - Rutledge, D. N.
AU - Delgadillo, I.
AU - Legin, A.
PY - 2010
Y1 - 2010
M3 - статья
VL - 58
SP - 5026
EP - 5033
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 6
ER -
