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

标题
Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference
作者
关键词
-
出版物
FOOD QUALITY AND PREFERENCE
Volume 21, Issue 7, Pages 732-740
出版商
Elsevier BV
发表日期
2010-06-26
DOI
10.1016/j.foodqual.2010.06.005

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