The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals

By Wendy V. Parr, James Green, K. White, R. Sherlock. 2007

213 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/e1a8bfc3e954bb41de69c7660e00f69ece31c599