Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

  1. Etaio, I.
  2. Meillon, S.
  3. Pérez-Elortondo, F.J.
  4. Schlich, P.
Revue:
Journal of the science of food and agriculture

ISSN: 1097-0010

Année de publication: 2016

Volumen: 96

Número: 10

Pages: 3492-3499

Type: Article

DOI: 10.1002/JSFA.7533 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus