M. Arlorio-rekin lankidetzan egindako argitalpenak (2)

2017

  1. The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine

    Food Research International, Vol. 99, pp. 328-335

2016

  1. Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration

    Food Chemistry, Vol. 197, pp. 1038-1045