Use of an experimental design approach for evaluation of key wine components on mouth-feel perception - Concepedia

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Use of an experimental design approach for evaluation of key wine components on mouth-feel perception

205

Citations

25

References

2003

Year

Stéphane Vidal, Philippe Courcoux, I. Leigh Francis, Mariola Kwiatkowski, Richard Gawel, Pascale Williams, Elizabeth J. Waters, Véronique Cheynier

Food Quality and Preference

Electronic TongueCognitive ScienceFood QualityExperimental Design ApproachDesignPerceptionMouth-feel PerceptionSensometricsSpeech PerceptionKey Wine ComponentsSocial SciencesPerception SystemHealth Sciences

References

	Year	Citations

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