Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise
Background: Wine flavour has been methodically studied since the beginning of sensory research, with various purposes relating to product quality and consumer preferences. Recent advances in neuroscience have provided a deeper insight into how the perceptions elicited by flavour-active molecules are...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
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| Texto completo: | http://hdl.handle.net/10400.5/21885 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/21885 |