págs. 271-279
Development of a rapid method for the analysis of ethanol in wines using capillary electrophoresis
Thomas S. Collins, Christine A. Miller, Kevin D. Altria, Andrew L. Waterhouse
págs. 280-284
págs. 285-290
págs. 291-302
págs. 303-309
págs. 310-316
págs. 317-322
págs. 323-327
Nutritional and physiological properties of grape pomace as a potential food ingredient
N. Martín Carrón, A. García Alonso, I. Goñi, Fulgencio D. Saura Calixto
págs. 328-332
Influence of complex media composition, Cognac's Brandy, or Cognac, on the gas chromatography analysis of volatile sulfur compounds: preliminary results of the matrix effect
págs. 333-338
Analysis of yeast populations during alcoholic fermentation in a newly established winery
Magdalena Constantí Garriga, Montserrat Poblet Icart, Lluís Arola, Albert Mas Barón, José Manuel Guillamón Navarro
págs. 339-344
págs. 345-351
págs. 352-356
A new simplified method for measuring the color of wines. I. Red and rosé wines
Fernando Ayala Zurbano, José Federico Echávarri Granado, Ángel I. Negueruela Suberbiola
págs. 357-363
A new simplified method for measuring the color of wines: II. White wines and brandies
Fernando Ayala Zurbano, José Federico Echávarri Granado, Ángel I. Negueruela Suberbiola
págs. 364-369
págs. 370-373
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