Rafael
Apolinar Valiente
University of Montpellier
Montpellier, FranciaUniversity of Montpellier-ko ikertzaileekin lankidetzan egindako argitalpenak (4)
2022
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Effect of applying elicitors to Vitis vinifera L. cv. Monastrell at different ripening times on the complex carbohydrates of the resulting wines
European Food Research and Technology, Vol. 248, Núm. 9, pp. 2369-2381
2020
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Fractionation of Acacia seyal gum by ion exchange chromatography
Food Hydrocolloids, Vol. 98
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Improvement of the foamability of sparkling base wines by the addition of Acacia gums
Food Chemistry, Vol. 313
2019
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Recovery, structure and physicochemical properties of an aggregate-rich fraction from Acacia senegal gum
Food Hydrocolloids, Vol. 89, pp. 864-873