Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference

Published 2010 View Full Article

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Title
Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference
Authors
Keywords
-
Journal
FOOD QUALITY AND PREFERENCE
Volume 21, Issue 7, Pages 732-740
Publisher
Elsevier BV
Online
2010-06-26
DOI
10.1016/j.foodqual.2010.06.005

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