The role of olfaction in the elaboration and use of the Chardonnay wine concept
- 30 June 2005
- journal article
- Published by Elsevier in Food Quality and Preference
- Vol. 16 (4) , 351-359
- https://doi.org/10.1016/j.foodqual.2004.06.001
Abstract
No abstract availableKeywords
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