CSIKOR, Zsolt; PUSZTAI, Éva; BARÁTOSSY, Gábor. Statistical Evaluation of 4-ethylphenol and 4-ethylguaiacol Concentrations to Support Sensory Evaluation of "Brett Character" of Wines: A Proposed Threshold. Periodica Polytechnica Chemical Engineering, [S. l.], v. 62, n. 4, p. 450–456, 2018. 10.3311/PPch.12857. Disponível em: https://pp.bme.hu/ch/article/view/12857. Acesso em: 26 apr. 2024.