文献
J-GLOBAL ID:201702250277148961
整理番号:17A0322096
sauvignon blancワインにおける知覚minerality:化学的現実か文化的構成【Powered by NICT】
Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?
著者 (10件):
Parr Wendy V.
(Lincoln University, Christchurch, New Zealand)
,
Valentin Dominique
(CSGA UMR5170 CNRS, University of Burgundy Franche-Comte, INRA, France)
,
Breitmeyer Jason
(Lincoln University, Christchurch, New Zealand)
,
Peyron Dominique
(CSGA UMR5170 CNRS, University of Burgundy Franche-Comte, INRA, France)
,
Darriet Philippe
(Univ. Bordeaux, ISVV, EA 4577 OENOLOGIE, 33140 Villenave d’Ornon, France)
,
Darriet Philippe
(INRA, ISVV, USC1366 OENOLOGIE, 33140 Villenave d’Ornon, France)
,
Sherlock Robert
(Lincoln University, Christchurch, New Zealand)
,
Robinson Brett
(Lincoln University, Christchurch, New Zealand)
,
Grose Claire
(Plant and Food Research, Marlborough, New Zealand)
,
Ballester Jordi
(Lincoln University, Christchurch, New Zealand)
資料名:
Food Research International
(Food Research International)
巻:
87
ページ:
168-179
発行年:
2016年
JST資料番号:
D0633A
ISSN:
0963-9969
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)