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1.
Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO2 -free red wines.
J Sci Food Agric
; 101(3): 1143-1149, 2021 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-32789849
2.
Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO2 free red wines.
J Sci Food Agric
; 100(8): 3401-3407, 2020 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-32162341
3.
First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.
J Sci Food Agric
; 99(5): 2108-2123, 2019 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-30298616
4.
Cultivar Susceptibility to Natural Infections Caused by Fungal Grapevine Trunk Pathogens in La Mancha Designation of Origin (Spain).
Plants (Basel)
; 10(6)2021 Jun 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-34207542
5.
Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO2 for white wines: Effects on chemical composition and sensorial properties.
Food Res Int
; 125: 108594, 2019 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-31554048
6.
Oenological potential of extracts from winery and cooperage by-products in combination with colloidal silver as natural substitutes to sulphur dioxide.
Food Chem
; 276: 485-493, 2019 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30409623
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