Subjects: VINHO, ANÁLISE SENSORIAL DE ALIMENTOS, CONSUMIDOR
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ROMANO, Mylena et al. Off-flavours and unpleasantness are cues for the recognition and valorization of organic wines by experienced tasters. Foods, v. 9, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.3390/foods9010105. Acesso em: 19 ago. 2024.APA
Romano, M., Chandra, M., Harutunyan, M., Savian, T. V., Lobos, C. M. V., Minim, V., & Malfeito-Ferreira, M. (2020). Off-flavours and unpleasantness are cues for the recognition and valorization of organic wines by experienced tasters. Foods, 9, 1-13. doi:10.3390/foods9010105NLM
Romano M, Chandra M, Harutunyan M, Savian TV, Lobos CMV, Minim V, Malfeito-Ferreira M. Off-flavours and unpleasantness are cues for the recognition and valorization of organic wines by experienced tasters [Internet]. Foods. 2020 ; 9 1-13.[citado 2024 ago. 19 ] Available from: https://doi.org/10.3390/foods9010105Vancouver
Romano M, Chandra M, Harutunyan M, Savian TV, Lobos CMV, Minim V, Malfeito-Ferreira M. Off-flavours and unpleasantness are cues for the recognition and valorization of organic wines by experienced tasters [Internet]. Foods. 2020 ; 9 1-13.[citado 2024 ago. 19 ] Available from: https://doi.org/10.3390/foods9010105