Use of an experimental design approach for evaluation of key wine components on mouth-feel perception
Authors:
- Stéphane VidalSVStéphane Vidal
- Philippe CourcouxPCPhilippe Courcoux
- Leigh FrancisLFLeigh Francis
- Mariola KwiatkowskiMKMariola Kwiatkowski
- Richard GawelRGRichard Gawel
- Pascale WilliamsPWPascale Williams
- Elizabeth WatersEWElizabeth Waters
- Véronique CheynierVCVéronique Cheynier
- 1 April 2004
- journal article
- Published by Elsevier in Food Quality and Preference
- Vol. 15 (3) , 209-217
Abstract
No abstract availableKeywords
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