Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference
- DOI
- 10.1016/j.foodqual.2010.06.005
- Published
- 2010-10
- Container
- Food Quality and Preference
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodqual.2010.06.005,
title = {Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference},
author = {S. Meillon and D. Viala and M. Medel and C. Urbano and G. Guillot and P. Schlich},
year = {2010},
journal = {Food Quality and Preference},
doi = {10.1016/j.foodqual.2010.06.005},
url = {https://doi.org/10.1016/j.foodqual.2010.06.005}
}RIS
TY - JOUR TI - Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference AU - S. Meillon AU - D. Viala AU - M. Medel AU - C. Urbano AU - G. Guillot AU - P. Schlich PY - 2010 JO - Food Quality and Preference DO - 10.1016/j.foodqual.2010.06.005 UR - https://doi.org/10.1016/j.foodqual.2010.06.005 ER -
APA
Meillon, S., Viala, D., Medel, M., Urbano, C., Guillot, G., & Schlich, P. (2010). Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference. Food Quality and Preference. https://doi.org/10.1016/j.foodqual.2010.06.005
Source records
- crossref · retrieved 2026-09-25T17:22:39.277Z