Raquel Noguerol Pato-rekin lankidetzan egindako argitalpenak (3)

2012

  1. Active odorants in Mouratón grapes from shoulders and tips into the bunch

    Food Chemistry, Vol. 133, Núm. 4, pp. 1362-1372

  2. Aroma potential of Brancellao grapes from different cluster positions

    Food Chemistry, Vol. 132, Núm. 1, pp. 112-124

  3. Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties

    Food Chemistry, Vol. 135, Núm. 4, pp. 2771-2782