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.; BALLESTRA, P. Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine. OENO One, [S. l.], v. 53, n. 2, 2019. DOI: 10.20870/oeno-one.2019.53.2.2350. Disponível em: https://oeno-one.eu/article/view/2350. Acesso em: 25 oct. 2021.