Pablo Fraile Jimenez de Maquirrian-rekin lankidetzan egindako argitalpenak (2)

2003

  1. Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands

    Food Control, Vol. 14, Núm. 8, pp. 565-571

2001

  1. Evolution of amino acids and volatile compounds in the fermentation of inoculated musts: Concentration of biogenic amines in the wines.

    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY