salt perception
- You have accessRestricted accessEvaluation of Sensory Thresholds and Perception of Sodium Chloride in Grape Juice and WineLevi C. de Loryn, Paul R. Petrie, Anne M. Hasted, Trent E. Johnson, Cassandra Collins, Susan E.P. BastianAm J Enol Vitic. 2014 65: 124-133 ; DOI: 10.5344/ajev.2013.13088Levi C. de Loryn1MSc Candidate, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA,5064, AustraliaPaul R. Petrie2Affiliate Senior Lecturer, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA,5064, Australia6National Viticulturist, Treasury Wine Estates Limited, P.O. Box 96, Magill, SA 5072, AustraliaAnne M. Hasted7Consulting Statistician, Qi Statistics Ltd, Penhales House, Ruscombe Lane, Ruscombe, Reading RG10 9JN, UKTrent E. Johnson3Postdoctoral Fellow, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA,5064, AustraliaCassandra Collins4Lecturer, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA,5064, AustraliaSusan E.P. Bastian5Senior Lecturer, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA,5064, Australia