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In-mouth attributes driving perceived quality of Pinot noir..:
Araujo, Leandro Dias
;
Parr, Wendy V.
;
Grose, Claire
...
Food Research International. 149 (2021) - p. 110665 , 2021
Link:
https://doi.org/10.1016/j.foodres.2021.110665
RT Journal T1
In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2021.110665&Exemplar=1&LAN=DE A1 Araujo, Leandro Dias A1 Parr, Wendy V. A1 Grose, Claire A1 Hedderley, Duncan A1 Masters, Oliver A1 Kilmartin, Paul A. A1 Valentin, Dominique PB Elsevier BV YR 2021 SN 0963-9969 JF Food Research International VO 149 SP 110665 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2021.110665 DO https://doi.org/10.1016/j.foodres.2021.110665 SF ELIB - SuUB Bremen
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