Publications in collaboration with researchers from China Agricultural University (2)

2023

  1. Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines

    Food Chemistry, Vol. 400

2020

  1. Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

    Food Research International, Vol. 130