Using the free comments method for sensory characterisation of Cabernet Franc wines: Comparison with classical profiling in a professional context - Concepedia

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Using the free comments method for sensory characterisation of Cabernet Franc wines: Comparison with classical profiling in a professional context

58

Citations

29

References

2013

Year

G. A. Lawrence, Ronan Symoneaux, Isabelle Maître, Franck Brossaud, M. Maestrojuan, Emira Mehinagic

Food Quality and Preference

Sensory CharacterisationWine TastingFree Comments MethodSensory ScienceSensometricsFood QualityClassical ProfilingLinguisticsHealth Sciences

References

	Year	Citations

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