机译:使用浆果感官评估比较新鲜和冷冻葡萄酒葡萄浆果的感官属性
School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB I, Glen Osmond, SA 5064, Australia;
School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB I, Glen Osmond, SA 5064, Australia;
School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB I, Glen Osmond, SA 5064, Australia,Patrick Hand Wine Promotions Pty Ltd, PO Box 131, Campbelltown, SA 5074, Australia;
School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB I, Glen Osmond, SA 5064, Australia;
School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB I, Glen Osmond, SA 5064, Australia;
School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB I, Glen Osmond, SA 5064, Australia;
Berry Sensory Assessment; fresh berry; frozen berry; time of harvest; Shiraz;
机译:评论:浆果感官评估:评估葡萄柚感官属性的概念和实践
机译:使用赤霞珠和霞多丽葡萄浆果和葡萄酒中红外光谱预测葡萄酒感官特性
机译:链接霞多丽葡萄葡萄的感官特性。葡萄酒的浆果
机译:现场VIR / NIR高光谱成像,以测量成熟期间葡萄酒葡萄浆果的可溶性固体含量
机译:葡萄红斑疾病对葡萄和葡萄酒组成和葡萄酒感官属性的影响调查
机译:感官和仪器方法对单独煮熟的速冻和新鲜冷冻cat鱼鱼片质地的分析方法的比较
机译:基于浆果积聚(Mg / Berry)进行顺序收集以获得特定的葡萄酒感觉型材