Estrella Cadahía-rekin lankidetzan egindako argitalpenak (3)

2019

  1. Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 1, pp. 315-324

2017

  1. Quercus humboldtii (Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

    Ciência e técnica vitivinícola, Vol. 32, Núm. 2, pp. 93-101

2014

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

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