Purificación
Fernández Zurbano
CATEDRÁTICA DE UNIVERSIDAD
Institut National de la Recherche Agronomique
París, FranciaInstitut National de la Recherche Agronomique -ko ikertzaileekin lankidetzan egindako argitalpenak (3)
2018
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The kinetics of oxygen and SO2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?
Food Chemistry, Vol. 241, pp. 206-214
2012
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Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task
Analytica Chimica Acta, Vol. 732, pp. 64-72
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Sensory Interactions in Wine
The Sense of Taste (Nova Science Publishers, INC.), pp. 97-114