Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods

por Durán-Guerrero, Enrique, Castro Mejías, Remedios
Publicado 2021

A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy

por Guerrero-Chanivet, María, Valcárcel-Muñoz, Manuel J., Guillén-Sánchez, Dominico Antonio, Castro-Mejías, Remedios, Durán-Guerrero, Enrique, Rodríguez-Dodero, Carmen, García-Moreno, María de Valme
Publicado 2022