Farrell, RR and Wellinger, M and Gloess, AN and Nichols, DS and Breadmore, MC and Shellie, RA and Yeretzian, C, “Real-time mass spectrometry monitoring of oak wood toasting: elucidating aroma development relevant to oak-aged wine quality”, Scientific Reports, 5 Article 17334. ISSN 2045-2322 (2015) [Refereed Article] |
Data Type | Value |
Type of Research | Strategic Basic Research |
Research Division | Chemical Sciences |
Research Group | Analytical chemistry |
Research Field | Separation science |
Research Objective Division | Expanding Knowledge |
Research Objective Group | Expanding knowledge |
Research Objective Field | Expanding knowledge in the chemical sciences |
Visit Item on eCite | http://ecite.utas.edu.au/106971 |
Digital Object Identifier | doi:10.1038/srep17334 |
Scopus Source URL | View the full record on Scopus |
Scopus Citing URL | View the list of citing articles on Scopus |
Web of Science® Source URL | View the full record on Web of Science® |
Web of Science® Citing URL | View the list of citing articles on Web of Science® |
Web of Science® Related URL | View the list of related articles on Web of Science® |
Number of Times Cited | 16 |
Number of Downloads | 217 |