Universitat Rovira i Virgili-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2022

  1. The diversity of effects of yeast derivatives during sparkling wine aging

    Food Chemistry, Vol. 390

2014

  1. Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines

    Journal of the Science of Food and Agriculture, Vol. 94, Núm. 4, pp. 666-676