Recherche
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Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, pp. 109068, 2020-01-01)Article de revue -
Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase
(Food Chemistry. vol. 316, pp. 1-9, 2020)Article de revue -
Nuevos datos sobre las funcionalidades de los taninos enológicos. Principales resultados del grupo de trabajo de la OIV.
(Enólogos. n° 124, pp. 62-71, 2020-03-01)Article de revue -
Resveratrol transformation in red wine after heat treatment
(Food Research International. vol. 132, 2020-02-07)Article de revue -
Tanins oenologiques : nouvelles connaissances, applications et règlementations
(Revue Française d'Oenologie. n° 299, pp. 30-39, 2020-05-01)Article de revue -
Sensory characterisation of Bordeaux red wines produced without added sulfites
(OENO One. vol. 54, n° 4, pp. 733-743, 2020-10-20)Article de revueLibre accès