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Development of a new sensory analysis methodology for predi..:
Le Menn, N
;
Marchal, R
;
Demarville, D
...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodqual.2021.104316. , 2021
Link:
https://hal.inrae.fr/hal-03339025
RT Journal T1 <Title>Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunihautealsace:oai:HAL:hal-03339025v1&Exemplar=1&LAN=DE A1 Le Menn, N A1 Marchal, R A1 Demarville, D A1 Casenave, P A1 Tempere, S A1 Campbell – Sills, H A1 de Revel, G A1 Marchand, S PB HAL CCSD; Elsevier YR 2021 K1 Wine aging potential K1 Sensory analysis K1 Panel performance K1 Wine evolution quality K1 Projective categorization K1 [SDE]Environmental Sciences JF info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodqual.2021.104316 LK http://dx.doi.org/https://hal.inrae.fr/hal-03339025 DO https://hal.inrae.fr/hal-03339025 SF ELIB - SuUB Bremen
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