
Libro "BASIC PROTOCOLS IN ENOLOGY AND WINEMAKING"
— Capítulo 6: 'Anthocyanin Identification and Quantitation by High Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn)' (pág 63-74) |
Libro "BASIC PROTOCOLS IN ENOLOGY AND WINEMAKING"
— Capítulo 11: 'Analysis of the Free and Bound Fraction of Volatile Compounds in Musts and Wines by GC/MS: Results Interpretation from the Sensory Point of View by OAV Technique' (pág 117-140) |
Libro "FERMENTED AND DISTILLED ALCOHOLIC BEVERAGES"
— Capítulo 3: 'Malolactic fermentation of tempranillo wines: effects on chemical composition and sensory quality' (pág 53-77) |
Libro "ANALISIS SENSORIAL DE LOS ALIMENTOS"
— Capítulo 7: 'Evaluación del impacto sensorial de vinos blancos jóvenes en México y España utilizando el Perfil de Libre Elección' (pág 243-256) |
Libro "ATLAS DE SUELOS VITÍCOLAS DE CASTILLA-LA MANCHA"
Ed. Francisco J. Martínez Carrión ‘Arte y Comunicación Calatrava’. Almagro. (2015) |