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Results: 1-6 |
Results: 6

Authors: MATEO JJ JIMENEZ M PASTOR A HUERTA T
Citation: Jj. Mateo et al., INFLUENCE OF THE INOCULATION TIME OF HIGH SUGAR CONTENT MUST ON THE FORMATION OF WINE AROMA, World journal of microbiology & biotechnology, 14(3), 1998, pp. 357-363

Authors: MATEO JJ GENTILINI N HUERTA T JIMENEZ M DISTEFANO R
Citation: Jj. Mateo et al., FRACTIONATION OF GLYCOSIDE PRECURSORS OF AROMA IN GRAPES AND WINE, Journal of chromatography, 778(1-2), 1997, pp. 219-224

Authors: MATEO JJ DISTEFANO R
Citation: Jj. Mateo et R. Distefano, DESCRIPTION OF THE BETA-GLUCOSIDASE ACTIVITY OF WINE YEASTS, Food microbiology, 14(6), 1997, pp. 583-591

Authors: GIL JV MATEO JJ JIMENEZ M PASTOR A HUERTA T
Citation: Jv. Gil et al., AROMA COMPOUNDS IN WINE AS INFLUENCED BY APICULATE YEASTS, Journal of food science, 61(6), 1996, pp. 1247

Authors: MATEO JJ JIMENEZ M PASTOR A HUERTA T
Citation: Jj. Mateo et al., YEAST-LIKE POPULATION AND VOLATILE COMPOS ITION DURING FERMENTATION OF HIGH SUGAR CONTENT MUSTS, Revista espanola de ciencia y tecnologia de alimentos, 35(3), 1995, pp. 323-332

Authors: JIMENEZ M MATEO JJ HUERTA T MATEO R
Citation: M. Jimenez et al., INFLUENCE OF THE STORAGE-CONDITIONS ON SOME PHYSICOCHEMICAL AND MYCOLOGICAL PARAMETERS OF HONEY, Journal of the Science of Food and Agriculture, 64(1), 1994, pp. 67-74
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