Universidad de Castilla-La Mancha-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

1999

  1. Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines

    Food Chemistry, Vol. 67, Núm. 2, pp. 135-142

  2. Effect of pesticide residues on the aromatic composition of red wines

    Journal of Agricultural and Food Chemistry, Vol. 47, Núm. 7, pp. 2830-2836

1996

  1. Evolution of the aromatic composition of wines undergoing carbonic maceration under different aging conditions

    American Journal of Enology and Viticulture, Vol. 47, Núm. 2, pp. 134-144