María Carmen Polo Sánchez-rekin lankidetzan egindako argitalpenak (3)

2006

  1. Combining microsatellite markers and capillary gel electrophoresis with laser-induced fluorescence to identify the grape (Vitis vinifera) variety of musts

    European Food Research and Technology, Vol. 223, Núm. 5, pp. 625-631

  2. Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 20, pp. 7898-7903

2005

  1. Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 18, pp. 7232-7237