Instituto de Fermentaciones Industriales -ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2000

  1. Behavior of monosaccharides, phenolic compounds, and color of red wines aged in used oak barrels and in the bottle

    Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 10, pp. 4613-4618

  2. Red wine aging in oak barrels: Evolution of the monosaccharides content

    Food Chemistry, Vol. 71, Núm. 2, pp. 189-193