Manuel Corroza-rekin lankidetzan egindako argitalpenak (2)

1996

  1. Changes in free amino acid concentration during stabilization and aging of wines derived from garnacha and viura musts clarified by static sedimentation

    Food Control, Vol. 7, Núm. 3, pp. 157-163

  2. Influence of Prefermentation Clarification on the Higher Alcohol Contents of Wines

    Food Chemistry, Vol. 55, Núm. 3, pp. 241-249