Publicacións en colaboración con investigadores/as de Universidad de Salamanca (4)

2001

  1. 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

  2. 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