{"title":"Oral Bacteria Contribution in Wine Flavor Perception","authors":"Davide Frumento","doi":"10.19080/CTBEB.2018.15.555923","DOIUrl":null,"url":null,"abstract":"Abstract","PeriodicalId":11007,"journal":{"name":"Current Trends in Biomedical Engineering & Biosciences","volume":"2 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Trends in Biomedical Engineering & Biosciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.19080/CTBEB.2018.15.555923","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 3
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