Zenaida Hernández Martín-rekin lankidetzan egindako argitalpenak (4)

2013

  1. Amino acids and biogenic amines in red varietal wines: the role of grape variety, malolactic fermentation and vintage

    European Food Research and Technology, Vol. 237, Núm. 6, pp. 887-895

2011

  1. Changes in polyphenols, polysaccharides and nitrogenous compounds in wine during malolactic fermentation

    XXXIV World Congress of Vine and Wine

  2. Effect of the presence of lysated lees on polysaccharides, color and main phenolic compounds of red wine during barrel ageing

    Food Research International, Vol. 44, Núm. 1, pp. 84-91

2010

  1. Effect of the presence of lysated lees on polysaccharides, colour and main phenolic compounds of red wine during barrel ageing

    Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010