Visual Perceptions
Author:
Publisher
Elsevier
Reference85 articles.
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3. Affinity of proanthocyanidins and their oxidation products for haze-forming proteins of beer and the formation of chill haze;Asano;Agric. Biol. Chem.,1984
4. A new simplified method for measuring the color of wines. II. White wines and brandies;Ayala;Am. J. Enol. Vitic.,1997
5. The odors of colors: Can wine experts and novices distinguish the odors of white, red, and rosé wines?;Ballester;Chem. Percept.,2009
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