Citation: Ag. Ruiz et al., Evaluation of enzymatic activities of microorganisms isolated from Spanishdry-cured hams during the commercial shelf-life, SCI ALIMENT, 21(2), 2001, pp. 161-175
Authors:
Perez-Coello, MS
Gonzalez-Vinas, MA
Garcia-Romero, E
Cabezudo, MD
Sanz, J
Citation: Ms. Perez-coello et al., Chemical and sensory changes in white wines fermented in the presence of oak chips, INT J FOOD, 35(1), 2000, pp. 23-32
Authors:
Perez-Coello, MS
Sanchez, MA
Garcia, E
Gonzalez-Vinas, MA
Sanz, J
Cabezudo, MD
Citation: Ms. Perez-coello et al., Fermentation of white wines in the presence of wood chips of American and French oak, J AGR FOOD, 48(3), 2000, pp. 885-889
Authors:
Perez-Coello, MS
Martin-Alvarez, PJ
Cabezudo, MD
Citation: Ms. Perez-coello et al., Prediction of the storage time in bottles of Spanish white wines using multivariate statistical analysis, Z LEBENSM U, 208(5-6), 1999, pp. 408-412
Authors:
Garcia-Romero, E
Perez-Coello, M
Cabezudo, MD
Sanchez-Munoz, G
Martin-Alvarez, PJ
Citation: E. Garcia-romero et al., Fruity flavor increase of Spanish Airen white wines made by brief fermentation skin contact, FOOD SC TEC, 5(2), 1999, pp. 149-157
Citation: Ms. Perez-coello et al., Determination of volatile compounds in hydroalcoholic extracts of French and American oak weed, AM J ENOL V, 50(2), 1999, pp. 162-165