Laura Gallego Álvarez-rekin lankidetzan egindako argitalpenak (4)

2020

  1. Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation

    Food Research International, Vol. 128

2010

  1. Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging

    Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 92-101

2009

  1. Measure the dissolved oxygen consumed by red wines in aging tanks

    Food and Bioprocess Technology, Vol. 2, Núm. 3, pp. 328-336

2008

  1. Aging markers from bottled red wine aged with chips, staves and barrels

    Analytica Chimica Acta, Vol. 621, Núm. 1, pp. 86-99