TREMBECKÁ, L. .; FEKETE, T. .; BEŇOVÁ, Z. .; DUBOVÁ, N. . Contribution of temporal dominance of sensations method to the sensory description of taste properties of commercial green tea brands. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 7, n. 1, p. 71–75, 2013. DOI: 10.5219/274. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/274. Acesso em: 19 may. 2024.