Papers: 10.3390/foods10020218

https://doi.org/10.3390/foods10020218

Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA)

Cited by: 11
Author(s): Alessandra Rinaldi, Riccardo Vecchio, Luigi Moio
Published: almost 6 years ago

Software Mentions 1