Influence of Visual Masking Technique on the Assessment of 2 Red Wines by Trained and Consumer Assessors-Reference-Cited by-同舟云学术

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Influence of Visual Masking Technique on the Assessment of 2 Red Wines by Trained and Consumer Assessors

Published:2008-08 Issue:6 Volume:73 Page:S279-S285
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Ross C.F.,Bohlscheid J.,Weller K.

Publisher

Wiley

Subject

Food Science

Reference35 articles.

1. Assessing red wine astringency;Adams;Prac Wine Vine,2004

2. Fractionation of Red Wine Polymeric Pigments by Protein Precipitation and Bisulfite Bleaching

3. Application of a new yeast preparation for problem grape musts;Bohlscheid;J Win Qual,2007

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