Publications in collaboration with researchers from Instituto de Fermentaciones Industriales (6)


  1. In vitro enzymic oxidation of apple phenols

    Journal of Food Science and Technology, Vol. 34, Núm. 4, pp. 296-302


  1. Interpretation of Color Variables during the Aging of Red Wines: Relationship with Families of Phenolic Compounds

    Journal of Agricultural and Food Chemistry, Vol. 43, Núm. 3, pp. 557-561


  1. Application of principal component analysis to ripening indices for wine grapes

    Journal of Food Composition and Analysis, Vol. 4, Núm. 3, pp. 245-255