Publicacións en colaboración con investigadores/as de Universidad de Concepción (3)

2020

  1. Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO2 free red wines

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 8, pp. 3401-3407

  2. Potential of Different Natural Antioxidant Substances to Inhibit the 1-Hydroxyethyl Radical in SO2-Free Wines

    Journal of Agricultural and Food Chemistry, Vol. 68, Núm. 6, pp. 1707-1713

2019

  1. Systematic study of hydroxyl radical production in white wines as a function of chemical composition

    Food Chemistry, Vol. 288, pp. 377-385