Universidade do Estado de Minas Gerais-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2020

  1. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora

    Food Chemistry, Vol. 311

2019

  1. Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta

    Food Chemistry, Vol. 272, pp. 462-470