Using the free comments method for sensory characterisation of Cabernet Franc wines: Comparison with classical profiling in a professional context
| Autor: | Lawrence, G., Symoneaux, R., Maitre, I., Brossaud, F., Maestrojuan, M., Mehinagic, E. |
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| Zdroj: | In Food Quality and Preference December 2013 30(2):145-155 |
| Databáze: | ScienceDirect |
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