MARIA LUISA
GONZALEZ SAN JOSE
Catedrático de Universidad
Universidad de Salamanca
Salamanca, EspañaPublicacións en colaboración con investigadores/as de Universidad de Salamanca (4)
2003
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Addition of pectolytic enzymes: An enological practice which improves the chromaticity and stability of red wines
International Journal of Food Science and Technology, Vol. 38, Núm. 1, pp. 29-36
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Compositional changes during the storage of red wines treated with pectolytic enzymes: Low molecular-weight phenols and flavan-3-ol derivative levels
Food Chemistry, Vol. 80, Núm. 2, pp. 205-214
2001
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Effect of different oak woods on aged wine color and anthocyanin composition
European Food Research and Technology, Vol. 213, Núm. 4-5, pp. 281-285
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Evolution during the storage of red wines treated with pectolytic enzymes: New anthocyanin pigment formation
International Journal of Phytoremediation, Vol. 21, Núm. 1, pp. 183-197