University of Turin-ko ikertzaileekin lankidetzan egindako argitalpenak (4)

2023

  1. Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices

    Foods, Vol. 12, Núm. 10

2020

  1. Can a corn-derived biosurfactant improve colour traits of wine? first insight on its application during winegrape skin maceration versus oenological tannins

    Foods, Vol. 9, Núm. 12

2019

  1. Content and bioavailability of trace elements and nutrients in grape pomace

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 15, pp. 6713-6721

2016

  1. Assessment of metal bioavailability in the vineyard soil-grapevine system using different extraction methods

    Food Chemistry, Vol. 208, pp. 199-208