Publicacións nas que colabora con Arancha de la Fuente Blanco (15)

2016

  1. On the effects of higher alcohols on red wine aroma

    Food Chemistry, Vol. 210, pp. 107-114

  2. Rapid sensory-directed methodology for the selection of high-quality aroma wines

    Journal of the science of food and agriculture, Vol. 96, Núm. 12, pp. 4250-4262

  3. Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

    Food Chemistry, Vol. 199, pp. 447-456