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  3. School of Agriculture, Food and Wine
  4. Wine Science
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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/105313
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dc.contributor.authorNiimi, J.-
dc.contributor.authorDanner, L.-
dc.contributor.authorLi, L.-
dc.contributor.authorBossan, H.-
dc.contributor.authorBastian, S.E.P.-
dc.date.issued2017-
dc.identifier.citationFood Research International, 2017; 99(1):115-122-
dc.identifier.issn1873-7145-
dc.identifier.issn1873-7145-
dc.identifier.urihttp://hdl.handle.net/2440/105313-
dc.description.abstractAbstract not available-
dc.description.statementofresponsibilityJun Niimi, Lukas Danner, Luxing Li, Hélène Bossan, Susan E. P. Bastian-
dc.language.isoen-
dc.publisherElsevier BV-
dc.rights© 2017 Published by Elsevier Ltd.-
dc.source.urihttp://dx.doi.org/10.1016/j.foodres.2017.05.015-
dc.subjectWine mouthfeel; Wine body; Emotion; Liking; Content analysis; Consumer language-
dc.titleWine consumers' subjective responses to wine mouthfeel and understanding of wine body-
dc.typeJournal article-
dc.identifier.doi10.1016/j.foodres.2017.05.015-
pubs.publication-statusPublished-
dc.identifier.orcidNiimi, J. [0000-0002-2642-283X]-
dc.identifier.orcidDanner, L. [0000-0001-5434-7593]-
dc.identifier.orcidBastian, S.E.P. [0000-0002-8790-2044]-
Appears in Collections:Aurora harvest 8
Wine Science publications

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