Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?Auteur(s)PARR, W. V., VALENTIN, D., BREITMEYER, J., PEYRON, D., DARRIET, P., SHERLOCK, R., ROBINSON, B., GROSE, C., BALLESTER, J.RevueFood Research InternationalVolume87Page(s)168-179Résumé