M. de Valme García Moreno-rekin lankidetzan egindako argitalpenak (3)

2024

  1. Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1959-1968

2023

  1. Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies

    Current Research in Food Science, Vol. 6

  2. Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints

    Food and Bioprocess Technology, Vol. 16, Núm. 9, pp. 1963-1975