Publicaciones en las que colabora con Pascale Williams (4)

2018

  1. Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 1, pp. 291-303

2016

  1. Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 24, pp. 5020-5030

2015

  1. Determination of must and wine polysaccharides by gas chromatography-mass spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)

    Polysaccharides: Bioactivity and Biotechnology, pp. 1265-1297

  2. Effect of grape maturity on the carbohydrate composition of red sparkling wines

    OENO 2015 Proceedings of the 10th International Symposium of Enology. Burdeos, 19 de junio al 1 de julio de 2015.