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Titre
Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines
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BSO - Titre
Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines
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DOI
DOI
10.1016/j.foodqual.2017.07.005
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DOAI
DOAI
10.1016/j.foodqual.2017.07.005
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Identifiant WoS
WOS:000411298600018
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Accès ouvert
OA - Non
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Source - Accès ouvert
OA - Non
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Type d'accès
Non OA
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Editeur
Elsevier
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Source
FOOD QUALITY AND PREFERENCE
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ISSN
0950-3293
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Type de document
Article
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Notoriété
4 - Excellente
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CNRS
Oui
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CNRS - Institut
INSB - Institut des sciences biologiques
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uid:/1Z0HPG1P
12/10/2021 14:52:52 (latest)
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