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

标题
Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines
作者
关键词
-
出版物
FOOD QUALITY AND PREFERENCE
Volume 20, Issue 7, Pages 490-499
出版商
Elsevier BV
发表日期
2009-05-05
DOI
10.1016/j.foodqual.2009.04.006

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