Francisco Pardo Minguez-rekin lankidetzan egindako argitalpenak (4)

2015

  1. Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes

    Fermentation Technology, Vol. 4, Núm. 1

2014

  1. Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols

    Food Research International, Vol. 55, pp. 150-160

2012

  1. Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: Influence of nitrogen compounds and grape variety

    Journal of Food Science, Vol. 77, Núm. 1, pp. C71-C79

2011

  1. Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems

    Food Chemistry, Vol. 124, Núm. 1, pp. 106-116