2015•Food Quality and PreferenceRequires access

Optimisation of the partial napping approach for the successful capturing of mouthfeel differentiation between brandy products

Leanie Louw, Sulette Oelofse, Tormod Næs, Marius G. Lambrechts, Pierre van Rensburg, Helene H. Nieuwoudt

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Key concepts: Mouthfeel, Flavour, Wine tasting, Food science, Perception, Chemistry, Psychology, Wine

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