Paula B. Andrade-rekin lankidetzan egindako argitalpenak (3)

2007

  1. HPLC determination of free amino acids profile of Dão red wine: Effect of Dekkera bruxellensis contamination

    Journal of Liquid Chromatography and Related Technologies, Vol. 30, Núm. 9-10, pp. 1371-1383

  2. Influence of Dekkera bruxellensis on the contents of anthocyanins, organic acids and volatile phenols of Dão red wine

    Food Chemistry, Vol. 100, Núm. 1, pp. 64-70

2005

  1. Analysis of non-coloured phenolics in red wine: Effect of Dekkera bruxellensis yeast

    Food Chemistry, Vol. 89, Núm. 2, pp. 185-189