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1.
Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux Wines.
J Agric Food Chem
; 67(25): 7098-7109, 2019 Jun 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-31199133
2.
N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations.
J Agric Food Chem
; 65(11): 2345-2356, 2017 Mar 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-28110533
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