Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

Published 2009 View Full Article

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Title
Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines
Authors
Keywords
-
Journal
FOOD QUALITY AND PREFERENCE
Volume 20, Issue 7, Pages 490-499
Publisher
Elsevier BV
Online
2009-05-05
DOI
10.1016/j.foodqual.2009.04.006

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