Raúl F. Guerrero Hidalgo-rekin lankidetzan egindako argitalpenak (3)

2016

  1. Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

    Food Chemistry, Vol. 192, pp. 25-33

  2. Grapevine-shoot stilbene extract as a preservative in red wine

    Food Chemistry, Vol. 197, pp. 1102-1111

  3. Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory

    LWT - Food Science and Technology, Vol. 65, pp. 214-221