Exploring Olfactory-Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines.

Foods · 2020 · PMC7692166 · PMID 33114385

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slightly significantno p-value reported

The only correlation that was not significant in WWs and became slightly significant in DWs was the one between reducing sugars and sweetness (from 0.099 to 0.595).

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