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机译:希腊葡萄酒涩味的感官评估和化学测量:与分析型多酚成分的相关性
National Agricultural Research Foundation, Wine Institute, S. Venizelou 1, Likovrisi, 14123 Athens, Greece;
Liquor Control Board of Ontario (LCBO), 55 Lakeshore Blvd. East, Toronto, Ontario, Canada M5E 1A4;
Department of Cenology & Beverage Technology, Technological Educational Institute (T.E.I.) of Athens, Ag. Spyridona Sir., 12210 Egaleo, Athens, Greece;
Department of Cenology & Beverage Technology, Technological Educational Institute (T.E.I.) of Athens, Ag. Spyridona Sir., 12210 Egaleo, Athens, Greece;
Liquor Control Board of Ontario (LCBO), 55 Lakeshore Blvd. East, Toronto, Ontario, Canada M5E 1A4;
astringency; time-intensity (t-l); greek wines; agiorgitiko; xinomavro; mandilaria;
机译:单品种意大利红葡萄酒各种涩味的初步感官表征及化学成分子质量的相关性
机译:香气感知对红酒味道和口感尺寸的影响:感官和化学测量值的相关性
机译:微氧化葡萄酒和橡木片浸软的感官,化学和电子舌评估:评估分析技术的共性
机译:来自动物建筑的气味和有气味的化学物质排放:感觉和化学测量之间的第4部分相关性
机译:气泡酒的感官和分析评估
机译:葡萄籽对TempranilloGarnachaMerlot和Cabernet Sauvignon葡萄酒的成分和涩味的影响
机译:香气感知对红葡萄酒口味和口感尺寸的影响:感官和化学测量的相关性
机译:重复测量的相关性与这些测量的相对标准偏差估计的相关性之间的关系;应用于熟练分析测试程序二氧化硅和石棉数据