文献
J-GLOBAL ID:202002266731052350
整理番号:20A2656984
ワインにおける品質と複雑性の知覚と様々な典型性へのそれらのリンク:ピノールワインとプロフェッショナル・ティスターを含む調査【JST・京大機械翻訳】
Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters
著者 (7件):
Parr Wendy V.
(AGLS Faculty, Lincoln University, Christchurch, New Zealand)
,
Grose Claire
(Institute of Plant and Food Research, Marlborough, New Zealand)
,
Hedderley Duncan
(Institute of Plant and Food Research, Palmerston North, New Zealand)
,
Medel Maraboli Marcela
(University of Chile, Santiago, Chile)
,
Masters Oliver
(Tripwire Wine Consulting Ltd. & Misha’s Vineyard, Central Otago, New Zealand)
,
Araujo Leandro Dias
(School of Chemical Sciences, The University of Auckland, New Zealand)
,
Valentin Dominique
(CSGA UMR5170 CNRS, University of Burgundy, INRA, France)
資料名:
Food Research International
(Food Research International)
巻:
137
ページ:
Null
発行年:
2020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)