6533b82bfe1ef96bd128deb1
RESEARCH PRODUCT
Sensory differentiation of carbonic maceration and destemming wines from Rioja Alavesa by using the Temporal Dominance of Sensations (TDS) method
I. EtayoSophie MeillonP. ElortondoM. AlbisuPascal Schlichsubject
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUSdescription
International audience
year | journal | country | edition | language |
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2009-07-26 |