Institut National de la Recherche Agronomique -ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2018

  1. 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

  1. 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

  2. Sensory Interactions in Wine

    The Sense of Taste (Nova Science Publishers, INC.), pp. 97-114