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Citation: I. Revilla et Ml. Gonzalezsanjose, METHANOL RELEASE DURING FERMENTATION OF RED GRAPES TREATED WITH PECTOLYTIC ENZYMES, Food chemistry, 63(3), 1998, pp. 307-312

Authors: BAJAJ KL DEBETHENCOURT D JUNQUERA B GONZALEZSANJOSE ML

Citation: Kl. Bajaj et al., IN-VITRO ENZYMATIC OXIDATION OF APPLE PHENOLS, Journal of Food Science and Technology, 34(4), 1997, pp. 296-302

Authors: GOMEZCORDOVES C GONZALEZSANJOSE ML

Citation: C. Gomezcordoves et Ml. Gonzalezsanjose, INTERPRETATION OF COLOR VARIABLES DURING THE AGING OF RED WINES - RELATIONSHIP WITH FAMILIES OF PHENOLIC-COMPOUNDS, Journal of agricultural and food chemistry, 43(3), 1995, pp. 557-561

Authors: GONZALEZSANJOSE ML JUNQUERA B DIEZ C

Citation: Ml. Gonzalezsanjose et al., EFFECTS OF EXOGENOUS FACTORS ON POLYMERIZ ATION OF PHENOL COMPOUNDS FROM THE GRAPE (VITIS-VINIFERA), Agrochimica, 39(5-6), 1995, pp. 252-259

Authors: GONZALEZSANJOSE ML DIEZ C

Citation: Ml. Gonzalezsanjose et C. Diez, VARIETAL CHARACTERIZATION AS FUNCTION OF ANTHOCYANIN CONCENTRATION OFTHE GRAPE - DISCRIMINANT-ANALYSIS, Agrochimica, 37(1-2), 1993, pp. 86-92

Authors: GONZALEZSANJOSE ML JUNQUERA B DIEZ C

Citation: Ml. Gonzalezsanjose et al., CHLOROPHYLL AND CAROTENE LEVELS IN THE GRAPE DURING MATURATION, Agrochimica, 36(6), 1992, pp. 462-470