Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines

Published 2017 View Full Article

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Title
Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines
Authors
Keywords
Sensory interactions, Level of expertise, Red wine, Astringency, Bitterness
Journal
FOOD QUALITY AND PREFERENCE
Volume 62, Issue -, Pages 155-161
Publisher
Elsevier BV
Online
2017-07-19
DOI
10.1016/j.foodqual.2017.07.005

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