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Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

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https://hal.inrae.fr/hal-02666004
Contributor : Migration Prodinra <>
Submitted on : Sunday, May 31, 2020 - 7:46:55 AM
Last modification on : Thursday, March 11, 2021 - 3:42:18 AM

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Sophie Meillon, Christine Urbano, Pascal Schlich. Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines. Food Quality and Preference, Elsevier, 2009, 20 (7), pp.490-499. ⟨hal-02666004⟩

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