Pascale Williams-rekin lankidetzan egindako argitalpenak (4)

2018

  1. Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 1, pp. 291-303

2016

  1. Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 24, pp. 5020-5030

2015

  1. Effect of grape maturity on the carbohydrate composition of red sparkling wines

    OENO 2015 Proceedings of the 10th International Symposium of Enology. Burdeos, 19 de junio al 1 de julio de 2015.

2011

  1. Effect of aging on lees and of three different dry yeast derivative products on verdejo white wine composition and sensorial characteristics

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 23, pp. 12433-12442