J. L. Salon, Camilo Chirivella Romero
págs. 1-8
págs. 9-18
C. A. Ingels
págs. 19-29
E. Agosin, J. I. Villalobos, P. Ugarte, E. Bordeu
págs. 30-36
Validation of a Solid-Phase Microextraction Method for Headspace Analysis of Wine Aroma Components
K. L. Howard
págs. 37-45
Analysis of Oak Volatiles by Gas Chromatography-Mass Spectrometry after Ozone Sanitization
S. D. Marko, K. C. Fugelsang, E. S. Dormedy
págs. 46-51
Clarification of Wines Using Polysaccharides Extracted from Seaweeds
V. Macias-Carranza, A. Cabello-Pasini, E. Hernandez-Garibay, N. Victoria-Cota
págs. 52-59
Identification of the Macromolecular Synthesis Operon of Oenococcus oeni
T. Arvik, L. Conterno
págs. 60-67
S. Orlandini, S. Bellesi, M. Bindi
págs. 68-72
Treatment with Yeast to Reduce the Concentration of Ochratoxin A in Red Wine
R. Di Stefano, E. G. Moruno, B. Boccaccino, C. Sanlorenzo
págs. 73-76
Cross-Enhanced Degradation of Dicarboximide Fungicide Residues in Soils
M. Xirau-Vayreda, Joan García Cazorla
págs. 77-80
S. Van Sluyter
págs. 81-85
págs. 86-89
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