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Tempère, S., Chatelet, B., de Revel, G., Dufoir, M., Denat, M., Ramonet, P.-Y., Marchand, S., Sadoudi, M., Richard, N., Lucas, P., Miot-Sertier, C., Claisse, O., Riquier, L., Perello, M.-C. and Ballestra, P. 2019. Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine. OENO One. 53, 2 (Apr. 2019). DOI:https://doi.org/10.20870/oeno-one.2019.53.2.2350.