The Training Level of Experts Influences their Detection Thresholds for Key Wine Compounds
By Sophie Tempère, E. Cuzange, Jinane Malak, J. Bougeant, G. Revel, G. Sicard. 2011
99 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics, Sensory Systems
View Paper: https://www.semanticscholar.org/paper/e0b5e07d7a19167f7afe090ab588ad08f9d87071
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- The influence of alcohol on the sensory perception of red wines (2013, background): “It has been shown that wine perception is related to the training and experience of assessors (Tempere et al., 2011).”